Additional information
PACKSIZE | 6/1 KG |
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Maxorata is a Majorero cheese produced in Fuerteventura (Canary Islands) with pasteurized milk from the Majorera goat. This cheese has a creamy, smooth and buttery with a mouth-watering, long-lasting flavor and a tender yet firm texture. Fresh, rich flavor with subtle but lasting notes of walnut, juxtaposed with bright acid.
Maxorata has reaped numerous successes and prizes. It has received the Super Gold, Gold and Silver medals at several editions of the World Cheese Awards. It has also been distinguished with the 2018 Gold Medal and the 2016 Silver and Bronze medal at the World Championship Cheese Contest. In Spain, it was recognised as the best Spanish cheese at the 2017 Salón del Gourmet also winning the 2016 Golden Cincho award, among many others.
The Fuerteventura Goat
There have always been goats in Fuerteventura. Their presence on the island has been documented since the year 1402 with the arrival of the first European settlers.
Fuerteventura’s native goat is the Majorera, a resistant breed perfectly adapted to our arid climate. It is considered a jewel of the Canary Islands’ livestock due to its dairy importance. It is one of the breeds with the highest milk production of arid areas in the world and is highly appreciated for the quality of its milk, which is dense, aromatic and rich in protein and fat.
Italco remains commited to bringing you excellent convenience options. Fresh grated from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – Authentic Grana Padono blended in house and delivered to you free of any starches or additives – Just great real cheese.
Fresh grated from whole imported wheels here at Italco Food Products. The perfect solution for time saving and convenience – imported Reggianito grated in house and delivered to you free of any starches or additives – Just great cheese.
We start by using the best milk that we can find in our area. This means we start making cheese with the freshest milk possible. No artificial colorings, preservatives, or additives are used in the cheese making process of our Camembert, which is all done by hand. This cheese is quite creamy from the start with hint of milky creaminess. As the cheese ripens it develops creamy undertones and buttery characteristics topped off with a nutty mouth feel. MouCo Camembert is fully aged at 7-8 weeks. At this point the cheese flavor is fully complex with butter, creamy and nuts in it`s flavor display. The cheese just begins to flow when left to warm to room temperature.
This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.
3rd PLACE SOFT RIPENED WASHED RIND – AMERICAN CHEESE SOCIETY AWARDS 2023
MouCo ColoRouge is a natural rind cheese that is reddish-orange in color with a slight white finish. Soft and creamy is a great description for the textures as well as taste and aromas. Mildly earthy tones compliment the slight acidity of the young cheese. As it ages the cheese will start to soften, develop a pronounced buttery characteristic as well as develop a further complexity in its earthy characteristic. MouCo ColoRouge is fully aged at 7-8 weeks. At this point the cheese flavor is quite complex with its buttery creamy flavors as well as a developed earthiness that is spicy and …well…just addictive. The cheese just begins to get gooey when left to warm to room temperature.