1/4 Raw Red Sheep Milk Cheese

Minimum curing of 120 days of which the last 50 are spent submerged in paprika from La Vera with virgin olive oil. In this way, it acquires a very striking red color that penetrates the interior. This maceration prints its touch, lengthening the aftertaste and leaving unknown sensations of mixture between the paprika and the cheese.

• • • Temper the cheese before cutting and tasting it, this will make us able to perceive all the aromas and flavors.
    • Cut it into thin triangular portions that go from the outside to the heart of the cheese to perceive all the textures and flavors and without removing the outside.
    • Start to taste it from the outside so that the flavor of the paprika and the flavor of the cheese come together.

Price by Kg.: 24.00 €