CASTILLA LA MANCHA

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GOAT'S MILK CHEESE WITH ROSEMARY RIND

$16.99

Queso de Cabra al Romero- Rocinante

1/4 Wheel Approx. 1.75 lb 
1/2 Wheel Approx. 3,5lb  (10% Discount)
Whole Wheel Approx. 7lb  (15% Discount)

Pressed paste cheese made with pasteurised goat´s milk, with a minimum ageing period of 30 days.
Cheese made from pasteurized goat's milk. Wrapped in a crust with natural rosemary leaf.

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    GOAT'S MILK CHEESE WITH ROSEMARY RIND

    GOAT'S MILK CHEESE WITH ROSEMARY RIND

    Queso de Cabra al Romero- Rocinante

    1/4 Wheel Approx. 1.75 lb 
    1/2 Wheel Approx. 3,5lb  (10% Discount)
    Whole Wheel Approx. 7lb  (15% Discount)

    Pressed paste cheese made with pasteurised goat´s milk, with a minimum ageing period of 30 days.
    Cheese made from pasteurized goat's milk. Wrapped in a crust with natural rosemary leaf.

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product description

Appearance
Outside: rind treated with natural rosemary.
Inside: firm and compact, pearly white in colour, with hardly any irregular granular holes/eyes.
Texture Medium or low firmness and melting on the palate.
FlavourBalanced flavour with light and pleasant acidic hints combined with sweet aroma notes thanks to the rosemary leaves..
Aroma Balsamic memories due to the leaves of rosemary.
Pairing Combines perfectly with the acid flavour of the wild blueberries, as well as with the delicate fruit aroma of a wheat beer.
Consumption The cheese should be left to warm to a temperature of nearly 16º C before serving, as it is best eaten at this temperature.

Review

06/04/2019

smooth taste of rosemary

I really like the smooth taste of rosemary

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    GOAT'S MILK CHEESE WITH ROSEMARY RIND

    GOAT'S MILK CHEESE WITH ROSEMARY RIND

    Queso de Cabra al Romero- Rocinante

    1/4 Wheel Approx. 1.75 lb 
    1/2 Wheel Approx. 3,5lb  (10% Discount)
    Whole Wheel Approx. 7lb  (15% Discount)

    Pressed paste cheese made with pasteurised goat´s milk, with a minimum ageing period of 30 days.
    Cheese made from pasteurized goat's milk. Wrapped in a crust with natural rosemary leaf.

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