Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined and persistent on the palate, with memories of the field due to its vegetal rennet. It is very creamy, with almost liquid texture, as the result of a daily and continuous tumbling. It melts deliciously on the palate. It is to be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread although it also offers multiple applications in the culinary scope.
Presentation suggestions
- Spread in pieces of bread.
- With honey, combining salty and sweet tastes.
Credits: Finca Pascualete