cheese old reserve BOFFARD raw sheep's milk weighing approximately 3,125 kg piece
AMade with raw sheep's milk Manchego race in Valladolid (Castilla y León), following the Castilian tradition and carefully rubbed with virgin olive oil to penetrate the cheese and protect them from impurities. Maturation in cellar ranges from 8 to 18 months.
Pressed cheese, buttery texture and amarfilado color. intense aroma and strong flavor.
Consumption and Conservation
Keep it in a cool, dry place, 2 to 8 (can be used bottom of the refrigerator).
Taste at room temperature.
After cutting, quickly store in the refrigerator in a plastic container sealed with a piece of dry bread. In this way, the bread will absorb moisture protecting the cheese mold formation or excessive drying. It must be replaced bread as it appears that is covered with moho.e quality of the most traditional way.
MATURING> 105 days part 3 Kg and derivatives.
Pasta FEATURES: irregular eyes with homogeneous size distribution and shiny surface. Color: white ivory. Texture: dissolving pulp. Semi. Aroma / flavor / persistent: persistent aroma. Smooth with strengths. BARK pleita well marked. Brown color.
Refrigerate at 4 to 8 degrees. Protect the cut surface with foil or plastic. CONSUMER Warm the cheese out of the refrigerator long enough to reach a temperature close to 20 degrees to its flavor and aroma are displayed in all its intensity.