100% Sheep milk
CERTIFICATE OF QUALITY:
Minimum 40 days
18 x 9 cm - round shape
All year long
It is a medium-hard cheese made from seasonal sheep milk, during the spring and the autumn. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a walnut. Following the serum is separated and is given the form to cheese by adding the truffle oil and flakes which gives the cheese its characteristic aroma. Then the form is shaped with a slight stewing until reaching pH 5.2.
Small black dots cover the skin and can be found throughout the dough. As a preservative we uses organic tomato sauce and organic olive oil. The dough is compact; the color is a range between pale yellow and yellow, with small black dots.
The smell is intense and gives moldy and herbal sensations.
The compact dough crumbles in mouth, is sweet and oily, with a hint of acidity and a soft characteristic of truffle aroma.
Elegant and intense cheese, it’s perfect with a teaspoon of Parrina honey.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10°C.Download PDF