Organic Sheep Cheese Hacienda Zorita with Syrah wine 1 kg. The court presents a straw yellow colour and purse-pronounced, well-balanced and intense.Test it!!
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Cheese elaborated with raw milk of churra sheep, with a maturation period of 6 to 12 months, coagulation and extract of animal rennet., of washed rind with red wine syrah. Maturation of 6 months.
Raw sheep's milk, wine, syrah, animal rennet, salt and lysozyme (egg white). Matter fat on dry extract minimum 45%
The coagulation is carried out between 30 and 32°C, cut the curd, until you get the grain desired. After rest for several minutes, it introduces the curd into molds and then pressed for several hours.
The salt is performed by immersion in chilled brine and ripening is performed in a chamber conditioned, regularly turned up for the flora to implant in the entire cortex and acquire the desired characteristics.
The court presents a straw yellow colour and purse-pronounced, well-balanced and intense. Notes of leather and roasted nuts. The crust reminds cellar, wet earth and mushrooms in the forest.
In the mouth it is long, soft but intense set, acidity, very elegant and light sweetness combined with notes of herbaceous dry hay, aftertaste of dried fruits and nuts.
The cheese is advisable to consume it at a temperature between 20 and 22°C and tempered 1 or 2 hours before.
keep it in the fridge protected by its original packaging, if you are not going to consume immediately, it is advisable to wrap it in a cloth slightly dampened in water, salt water, and avoid drying, loss of taste.
Once the wine tasting is back to save the cheese covering the cut with a film double of plastic or paper for food use, to protect it.
Ecological agriculture, control code: ES-ECO-020-CV