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Sheep Mix Cheese

Nava place of origin. Central zone. Asturias.

Artisan Cheesemakers

Ingredients:Pasteurized cow (min. 50%) and goat (min. 20%) milk, lactic ferments, rennet and salt.

Presentation vacuum packed piece of 500 grs. Approximate weight.

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7,98 €

CATA's notes:Medium flavor Fatty material Min. 50% Off-white cut, eyes in small quantity, fine-sandy touch. Cylindrical. Slightly sandy texture, medium flexibility. Primary aromas with lactic and acetic touches. Good palate, very soluble, balanced soft flavors, light vegetable touches. Pleasant aftertaste little persistent.

Asturias has in its territory one of the largest cheese spots in Europe. In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained.

Producer:Quesu Ovin CB - Ovin s / n - 33529 Nava (Asturias - Spain)

Keep refrigerated once opened

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Sheep Mix Cheese

Sheep Mix Cheese

Nava place of origin. Central zone. Asturias.

Artisan Cheesemakers

Ingredients:Pasteurized cow (min. 50%) and goat (min. 20%) milk, lactic ferments, rennet and salt.

Presentation vacuum packed piece of 500 grs. Approximate weight.

Write your review

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Sheep Mix Cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Medium flavor Fatty material Min. 50% Off-white cut, eyes in small quantity, fine-sandy touch. Cylindrical. Slightly sandy texture, medium flexibility. Primary aromas with lactic and acetic touches. Good palate, very soluble, balanced soft flavors, light vegetable touches. Pleasant aftertaste little persistent.</p> <p style="text-align: justify;"><span><span>Asturias has in its territory one of the largest cheese spots in Europe. In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained. </span></span></p> <p style="text-align: justify;"><span><strong>Producer:</strong>Quesu Ovin CB - Ovin s / n - 33529 Nava (Asturias - Spain) </span></p> <p style="text-align: justify;"><em><strong>Keep refrigerated once opened</strong></em></p>
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