Aged Cheese in Tempranil

CHEESE: Sheep Raw Milk in Tempranillo Wine - 1 year ripeness

Rind: firm, brown colour, marked and a well-defined rind. Coated by a tempranillo husks layer for its refinement.
Paste: firm and compact, it may show small-medium size holes throughout the cut..
Colour: ivory yellow.
Texture: hard paste.
Aroma/taste/persistence: characteristic aromas and flavours, well developed and intense y muy intensos, persistentes al paladar.

Conservation: Preserve it in a dry and fresh place. Recommended storage temperature 4-8 C.
Usage: Lift the cheese out of the fridge and leave it until it reaches approx. 20oC allowing the flavours and aromas to invoque their intensity.
Consumption of its rind is not recommended

It is not considered suitable for pregnant women because it is elaborated with raw milk (without thermic treatment). Not suitable for allergic to egg as one of its ingredients is egg albumen derived. Suitable for celiac people because it does not contain Gluten. (<10 ppm of gluten (mg/kg)) (RRMM suppliers’ certificates are available).

Ingridients: Sheep milk, Salt, Natural rennet, Lisozima, Cultures (Egg products), Preservative E-252, Tempranillo grape (husk)

None of the raw materials or ingredients used in the making of this product have been ionized or obtained from GMO (genetically modified organisms).