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Queso de Oveja en aceite de Oliva Virgen
MATURATION PERIOD: 6 months followed by 2 months in oil.
EXTERNAL APPEARANCE BEFORE STEEPING IN OIL: Natural rind, mouldy “without dyes”, with a picture on the top and ridged down the side.
INTERNALLY: small, irregular holes throughout, pale to strong yellow in colour, depending on the degree of maturation.

MATURATION PERIOD: 6 months followed by 2 months in oil.
EXTERNAL APPEARANCE BEFORE STEEPING IN OIL: Natural rind, mouldy “without dyes”, with a picture on the top and ridged down the side.
INTERNALLY: small, irregular holes throughout, pale to strong yellow in colour, depending on the degree of maturation.
AROMA: Intense, oily and clean, suggestive of a clean and fresh ewe’s milk.
TEXTURE: Buttery, oily, with body.
FLAVOUR: Characteristic, slightly acidic and oily due to its steeping, balanced by the aftertaste of the cellar.
PRESENTATION: Cut into pieces and steeped in olive oil in jars of different sizes: 250g, 500g, 1Kg. net, drained weight.

GENERAL INFORMACION

Name: Mature ewe’s cheese in extra virgin olive oil
Description: 100% Ewe’s cheese, made from pressed curds of raw milk, steeped in extra virgin olive oil for at least 2 months
Commercial category: Full fat
Commercial brand: Vicente Pastor
Ingredients: 100% ewe’s milk, rennet, salt and extra virgin olive oil
Consumption Advice: Serve at room temperature (17ºC-20ºC)
Preservation: Room temperature
Consumption: Best eaten within 14 months of production date
Batch Identification: Corresponds to the production date

PRESENTATION

Presentation: Sold in glass jars
Net weight: 250g jar (small size), 500g jar (medium size), 1kg jar (large size)


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