Cortijo Sierra la Solana 1878 | Queso Madurado de Oveja

Title:  
€15,30

In stock

Archipel

DETAILS

100% artisan cheese with natural and edible rind that is presented in an attractive and practical small size of 300grs. With a maturation of 45 days, it is a very tasty cheese on the palate. It is recommended to eat its bark as it intensifies its flavor even more.


The bark of Sierra La Solana has a totally natural character so it is suitable for consumption. In fact, it is recommended to eat it, especially during the first three months since the flavor and aftertaste of the cheese intensifies. Smell of medium intensity, characteristic of evolved sheep's milk, elegant and fruity. Lactic and cava notes. When cut, it has a firm paste and buttery texture. It is a short pasta cheese since it has a low elasticity to the touch. In the mouth it has a firmness of type and a solubility also of medium type (it dissolves well in the mouth releasing little saliva); it sticks a bit to the teeth (medium stickiness) and has a good buttery, which manifests itself in a very pleasant greasy sensation. The granularity or ease with which we perceive the grain during chewing, it is of a fine or floury-weak type. It has a lactic touch, due to its acidity, with hints of sweet cereal and fruity notes. Frank and balanced taste of salt. Elegant acidity with a mixture of clean and fruity animal aromas (olives). Pleasant aftertaste of nuts (hazelnut) and a slight spiciness well integrated into the whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leathery, spicy) and notes of slightly toasted nuts. Pleasant aftertaste of nuts (hazelnut) and a slight spiciness well integrated as a whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leathery, spicy) and notes of slightly toasted nuts. Pleasant aftertaste of nuts (hazelnut) and a slight spiciness well integrated into the whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leathery, spicy) and notes of slightly toasted nuts.