Tasting notes and characteristics:
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 characteristic weak and concentrated yellow paste color. of sheep's milk. The texture is grainy and friable, but cohesive, and it lengthens on the palate, filling the palate. Sweet and sheep milk notes at the entrance, with a very integrated salt and astringency present but not accentuated. Afterwards, the roasted ones appear, of increasing intensity, and with an aromatic finish of toasted cereal. Medium or long persistence, depending on the degree of maturation and cohesion of the pasta.
Gastronomy:
Ideal to accompany with aging, reserve, high-grade wines with a structured body, with ripe tannins and developed secondary aromas.
Pairings:
Mainly Pinot Noir, Ull de Llebre and Syrah varieties, with a long oak aging and long maturation. Contrast pairings with quince or peach, complement with toasted hazelnut, always on a wood loaf or dense bread.
In the kitchen:
As an accompaniment to vegetables (cooked in any way), on toasts and vegetables, in sweet fruit salads.
Temperature:
The conservation temperature would be between 4 and 6ºC
Recommended consumption temperature: between 17 and 20ºC.
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