Old Sheep Cheese Cured with Black Garlic
Lácteas Zamoro will make its old cured sheep cheese, “Ciudad de Sansueña”, with a select raw sheep's milk and a special selection of black garlic, following an artisanal recipe. The milk is thermized and unpasteurized so that it maintains all its natural and organoleptic properties.
With natural rennet we coagulate the milk. The curd goes to the filler to be introduced with 5% black garlic into molds. They are then placed in the pressing area to extract the excess whey. Once the pressing time has passed, the cheese is unmolded and placed in brine.
With this we achieve a natural crust free of artificial products. During eleven (11) months of curing in our chambers, the black garlic will merge and provide its nutrients and aromas. Resulting in a natural, unique, healthy product without losing the essence of Ciudad de Sansueña cheese. A pleasure to taste.
From: 10,80€
Old Sheep Cheese Cured with Black Garlic
Lácteas Zamoro will make its old cured sheep cheese, “Ciudad de Sansueña”, with a select raw sheep's milk and a special selection of black garlic, following an artisanal recipe. The milk is thermized and unpasteurized so that it maintains all its natural and organoleptic properties.
With natural rennet we coagulate the milk. The curd goes to the filler to be introduced with 5% black garlic into molds. They are then placed in the pressing area to extract the excess whey. Once the pressing time has passed, the cheese is unmolded and placed in brine.
With this we achieve a natural crust free of artificial products. During eleven (11) months of curing in our chambers, the black garlic will merge and provide its nutrients and aromas. Resulting in a natural, unique, healthy product without losing the essence of Ciudad de Sansueña cheese. A pleasure to taste.
From: 10,80€
Description
Black garlic is a food that prevents cardiovascular diseases, regulates blood pressure, is a powerful antioxidant, and stimulates the immune system. The Black Garlic that we use is obtained through common (white) garlic, fermenting it in containers with seawater or smoking it with wood. In the fermentation process, its strong characteristic smell and flavor is suppressed, making it softer and more palatable and eliminating the possibility of bad breath.
The result is a unique product with an irresistible flavor.
PREPARATION: RAW SHEEP MILK
MINIMUM CURE OF 11 MONTHS
PRESENTATION: 2 KG PIECES WEDGE OF DIFFERENT SIZES
MORPHOLOGICAL CHARACTERISTICS: CYLINDRICAL WITH FLAT FACES. HARD BARK COVERED BY MOLDS THAT GIVE THE BARK A GRAYish APPEARANCE. COMPACT PASTE WITH FEW UNEVENLY DISTRIBUTED EYES
ORGANOLEPTIC CHARACTERISTICS: YELLOWISH - WHITE COLOR TYPICAL SMELL OF SHEEP CHEESE INTENSE FLAVOR BUT NEVER SPICY FINE TEXTURE
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Lacteas Zamoro. A family business, with modern facilities.