Minimum curing of 7 months of which the last 2 are spent submerged in paprika de 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 per Kg. : € 24.00