A texture like thick, rich custard lies beneath the surface of this tart, meaty and vegetal sheep’s milk cheese. Complex and seductive.
Suitable for Vegetarians R
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
Need Help? Call 01225 448748
From the rolling, herb-strewn plains of Extremadura comes this stunning raw sheep’s milk cheese. Made with rennet derived from the pistil of the majestic cardoon flower and from the milk of the magnificently woolly merino sheep, it is truly a cheese apart. To eat, simply slice off the top of the cheese and scoop out the paste, which is velvety rich and as thick as custard. The flavour is layered and complex, with a refreshing yoghurty tartness that balances out funkier fermented tones. The aroma is intense but this belies the exquisite elegance of the cheese inside. To eat over more than one sitting, simply pop the cheese lid back on, wrap the cheese and return it to the fridge. Leave the cotton lace in place, as it helps to ensure that the molten interior doesn’t burst its banks.