Cheese made with pasteurized milk.
Cylindrical cheese with flat faces and sharp edges, with a natural rind, with shades of wood and gray. presence of small eyes inside, unevenly distributed, and a weak and concentrated yellow paste color, characteristic of sheep's milk. Closed cut and tender texture. Sweet notes of sheep's milk at the entrance, with a very integrated salt of medium intensity. medium persistence, leaving a soft taste at the end very pleasant.
The first option is always to consume it alone. in any case, cheese has always been an ingredient in many dishes. The Petit Pirineu, would combine well with salads, meats and desserts, in which you want to give a lactic touch, but not very intense. With toast and a sweet or sour jam, it is delicious.
Ideal to accompany with white, sparkling wines of low graduation.
The conservation temperature would be between 4 and 6ºC
Recommended consumption temperature: between 17 and 20ºC.