Añejo de mud 700/850 gr
Añejo de barros 700/850 gr hard cheese, made with raw sheep's milk, with a curing process in the cellar and olive oil, with an intense flavor and structured in the mouth.
|Peso||between 700 and 850 gr|
|Format||whole piece of about 800/900 gr|
|Storage instructions||To preserve the cheese well, wrap it in plastic wrap and store at a temperature between 8 and 12 degrees, an ideal place in our fridge would be the vegetable compartment or a less cold part of the fridge.|
|Recommendation to serve||Take it out of the cold one hour before serving it, so that it is at an ideal temperature between 22 and 24 degrees. Break into wedges (triangles), to enjoy the cheese in all its flavor|
|Ingredients||Raw sheep's milk, rennet and salt|
|Origin||villafranca de los barros, extremadura|