Mini Semi-cured Smoked Cheese "Campoveja"
Raw materials: raw sheep's milk and natural lamb rennet, salt, lactic ferments and lysozyme (egg product)
Curation: 2 months maturing in a cellar
Quality marks: Castilla y Leon certificate of artisan cheese.
Description: smooth rind that shows the marks of the cheesecloth used to craft it (no esparto grass belt in this case). The rind has an orange colour from the smoking and the interior has a light ivory colour.
This cheese has aromas of long careful smoking mixed with reminiscences of slightly acidified milk.
Pairing: with not too woody red wine, craft beers, ciders...
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