Cheese Cañarejal

Today I want to talk Cheese Cañarejal

It is a traditional sheep cheese made with raw fresh milk, sheep rennet and spoiled during maturation with minimal 6 months. The crust is treated with oil, giving it a distinctive reddish-brown color characteristic and.

While cutting, their pasta is yellow straw, uniformly from the bark to the center of the cheese, leaving no ring around the bark. It has a firm texture, but extremely flux and creamy in the mouth, to consumption keeping the freshness of a young cheese.

Its flavor is elegant, not distorts the palate, reminds sheep originally. In the mouth and long persistent flavors of nuts. Its aroma reminds of our pasture herbs.

Remember that in our deli they may find.


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