SHEEP CHEESE TENDER

Pressed cheese made with pasteurized milk of sheep, lactic ferments and clotting enzyme produced by extract of animal rennet.

With a minimum ripening period of 17 days, is characterized by its flavor to fresh sheep's milk with lactic notes to yogurt and butter. It is low in salt and lactose and gluten-free options. Cylindrical format with approximate weights of 1 kg and 3 kg.

Food Pairing suggested: Pilsner type beer, white wine fruity and young red wine without touches of wood