Sheep Cheese in Virgin Olive Oil
Sheep Cheese in Virgin Olive Oil
Quesos Saleta
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This cheese in oil isn't here to make friends. Cured for 5 to 8 months and bathed in virgin olive oil, it has the character many would wish for. Firm, intense, and with a spicy touch that stays in your memory (and on your palate). If you're going to bring out cheese, bring out one with attitude.
*The fact that this is a hand-made cheese may cause its actual weight to be slightly higher or lower than indicated on the label.
This isn't your typical cheese you serve to your brother-in-law to impress. This is the cheese that arrives at the table and steals the show. Cured for 5 to 8 months, it has character, a powerful flavor, and that slightly spicy touch that explodes your palate... but in a good way. The best part? They then dip it in virgin olive oil, and then the party begins.
The oil not only embellishes it with that golden "look at me and taste me" hue, but also gives it a creamier, almost silky texture and balances its intensity like someone who knows what they're doing. The result: a cheese with soul, with history, and with that touch of madness that makes every bite count.
It smells amazing, cuts like butter, and needs no accompaniment... although if you add some rustic bread and a glass of red wine, you've already created the complete scene.
Ideal for impressive tables, impromptu dinners that end in toasts, or simply to treat yourself as God (or good taste) intended.
Ingredients: Raw sheep's milk, lactic ferments, rennet and salt.
Recommendations: Keep refrigerated between 4º and 8º. Once opened, wrap in cling film.
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