BIO-Sheep Cheese with lavender Hacienda Zorita - Cheese Reserve

Manchego Cheese

Cheese elaborated with raw milk of churra sheep, with a maturation period of 6 to 12 months, coagulation and extract of animal rennet. Maturation of 6 months. The bark contains lavender. It is recommended to remove the bark before consumption.

INGREDIENTS
Raw organic sheep's milk, lavender 1%, lactic ferments, rennet extract and stabiliser: calcium chloride.
Matter fat on dry extract minimum 45%

DEVELOPMENT
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.

TASTING
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.

CONSERVATION
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