Reserve Aged Cheese "Campoveja"

Size

Raw materials: raw sheep's milk and natural lamb rennet, salt, lactic ferments and lysozyme (egg product)

Curation: 15 months maturing in a cellar

Quality marks: Castilla y Leon certificate of artisan cheese. TIERRA DE SABOR (Land of Flavour) Castilian cheese.

Description: smooth rind that shows the marks of the cheesecloth used to craft it (no esparto grass belt in this case). The dark ivory interior shows the long and careful curation of this sheep cheese.

The aromas in this cheese are clearly evolved. The reminiscent aromas of livestock, rennet and grass intermingle with those acquired with the aging process, like caramel and nuts.

It pairs with woody full-bodied red wine, old wine and sherry wine.

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