Additional information
Packsize | 6/200 ML |
---|
Sherry vinegars are the Spanish counterpart to the traditional while Balsamic vinegars from Italy. This particular vinegar is made from Amontillado sherry wineand aged for 58 years in oak barrels. Throughout such a long aging time, this vinegar develops a incredible depth and complex flavor which is intense and rich on the palate. A few drops is all you need. Darker than fino but lighter than oloroso, this vinegar has mahogany tones with just the right amount of richness to it.
Cana de Oveja is a soft-ripened cheese made from pasteurized sheep`s milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, gooey cheese has a bloomy rind with flaky, crumbly texture with notes of tangy butter in paste. Cana de Oveja is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig
The cheese is made in Posada de Valdeon, in the Castile-Leon region of the northwestern Spain and is wrapped in sycamore maple or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales. Aged 6 Months
Pasteurized sheep´s milk, naturally aged minimum 120 days, with chili infused into the cheese and applied on the rind.
Campo de Montalban is a mixed-milk cheese, containing roughly sixty percent cow`s milk with the remainder comprised of goat`s and sheep`s milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk. As Campo de Montalban is mixed-milk, its name was changed to reflect its home region. Made in the town of La Puebla de Montalban, its name translates to `the fields of Montalban.
Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.