Sheep's Milk Cheese in Extra Virgin Olive Oil
Sheep's Milk Cheese in Extra Virgin Olive Oil
Quesos Saleta
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This cheese in oil isn't here to make friends. Aged between 5 and 8 months and bathed in extra virgin olive oil, it has the character many wish they had. Firm, intense, and with a spicy kick that stays in your memory (and on your palate). If you're going to serve cheese, serve one with attitude.
*The fact that this is a handmade cheese may cause its actual weight to be slightly above or below that indicated on the label.
This isn’t the typical cheese you put out for your brother-in-law just to look good. This is the cheese that hits the table and steals the show. Aged between 5 and 8 months, it has character, a bold flavor, and that slightly spicy kick that blows your palate away... in the best way possible. The best part? They soak it in extra virgin olive oil, and that’s when the party starts.
The oil doesn't just make it look stunning with that “look at me and try me” golden hue, but it also gives it a creamier, almost silky texture, balancing its intensity like a true master. The result: a cheese with soul, with history, and with that touch of madness that makes every bite count.
It smells incredible, cuts like butter, and doesn't need any accompaniment... although if you add some rustic bread and a glass of red wine, you’ve got the whole scene set.
Ideal for impressive cheese boards, impromptu dinners that turn into toasts, or simply to treat yourself the way God (or good taste) intended.
Ingredients: Raw sheep's milk, lactic ferments, rennet and salt.
Recommendations: Keep refrigerated between 4ºC and 8ºC. Once opened, wrap with plastic wrap.
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D'12 Gourmet
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