Artisan sheeps cheese with black truffles
Cheese handmade in Morella with sheeps milk and native black truffle from the Maestrazgo region
Produced in the province of Castellón
Sheep cheese with black truffle (Tuber melanosporum Vitt.). Half piece of approx. 250 gr. or whole cheese of approx. 500 gr.
Pasteurized sheeps milk, truffle (Tuber melanosporum Vitt.), salt, rennet, calcium chloride, lactic ferments, egg lysozyme preservatives and virgin olive oil in rind. Fatty ripening.
Characteristics of Sheep cheese with black truffleCURING - 30 daysPASTURE - Compacted by hand. Firm and semi-soft, with truffle shavings.RIND - Very thin with truffle stains.TEXTURE - Firm and semi-soft with small mechanical eyes.SMELL - Soft lactic, sweet spicy balanced and assembled with truffle.FLAVOR - Aromatic acidity, reminiscent of dried fruits. Subtle background of black truffle.