Manchego cheese in oil
Manchego cheese in oil
Quesos Saleta
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What started out as a way of preserving cheese has been passed down from generation to generation and if, after so many years, it continues to gain followers, there must be a reason for that. The best combination that can exist with cheese, our tasty liquid gold, extra virgin olive oil. Use it to give that special touch to your salads, on some delicious toast for dinner and feel that special butteriness of raw sheep's milk.
Organoleptic characteristics:
A cheese aged between 5 and 8 months in olive oil, with a consistent flavour with a touch of softness, a penetrating and intense aroma, a compact and cohesive texture and a wonderful golden ivory colour obtained thanks to the oil.
The judges highlighted the following:
“We liked it so much that we had to go back for more. The texture was soft and smooth and the olive oil was definitely adding to that. The flavour was round and well balanced and lingered in the mouth for quite a while. There was the flavour that sheep’s cheese has, but not too much. Overall, a fabulous example.”
“This cheese has a distinctive texture with the olive oil element very evident in both the appearance and the mouthfeel. The flavours are creamy, slightly acidic and somewhat spicy. A wonderful cheese, with a strong identity of its own.”
“Visually stunning, the yellow colour of the cheese is appealing with a deep yellow rind. The cheese has a rich, earthy aroma. The cheese is moist, soft with a salty flavour, but this is not overpowering. Both judges thought the cheese was delicious and would make a fantastic addition to a cheese board. The cheesemaking process is commendable as the cheese is aged for 150-240 days and is handcrafted.”
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Origin: Bolaños de Calatrava, Ciudad Real
Ingredients: Raw sheep's milk, lactic ferments, rennet and salt
Net Weight: 250-300gr.*
Recommendations: Keep refrigerated between 4º and 8º. Once opened, wrap with cling film.
*The fact that this is a handmade cheese may mean that its actual weight is slightly above or below that indicated on the label.
Queso de Oveja Estilo Manchego en Aceite: donde la tradición se vuelve puro vicio.
Este no es el típico manchego que le pones al cuñado para quedar bien. Este es el queso que llega a la mesa y se lleva todas las miradas. Curado entre 5 y 8 meses, tiene carácter, sabor potente y ese toque ligeramente picante que te revienta el paladar... pero en plan bien. ¿Lo mejor? Que después lo sumergen en aceite de oliva virgen extra, y ahí empieza la fiesta.
El AOVE no solo lo embellece con ese tono dorado de “mírame y pruébame”, sino que le da una textura más cremosa, casi sedosa, y equilibra su intensidad como quien sabe lo que hace. El resultado: un queso con alma, con historia, y con ese punto de locura que hace que cada bocado cuente.
Huele de escándalo, corta como la mantequilla y no necesita acompañamiento... aunque si le pones un pan rústico y una copa de vino tinto, ya te montas la escena completa.
Ideal para tablas que impresionan, cenas improvisadas que acaban en brindis, o simplemente para darte un homenaje como dios (o el buen gusto) manda.
Ingredientes: Leche cruda de oveja, fermentos lácticos, cuajo y sal.
Recomendaciones: Mantener refrigerado entre 4º y 8º. Una vez abierto, envolver con film alimentario.
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