Elaborated with whole milk from sanitarily qualified herds.
The curdle is made by coagulating the whole milk with natural rennet and other authorized enzymes.
The curd is then molded and pressed. The common characteristics of this Madrilenian cheese are its great nutritional value, cylindrical shape, firm and flexible paste, with little eyes distributed all along its mass and its intense taste.
- Organoleptic characteristics and nutritional values
- Cooking qualities
- Terrine of fresh cheese with quince jelly
Sheep's cheese completes our daily diet with minerals, especially calcium and magnesium, in addition to vitamins A, D, B6, C, E and proteins. It is an easily digestible food recommendable for all age groups.
Really good as dessert, these cheeses are always great as an aperitif or first plate in a special menu. It must be taken out of the refrigerator about an hour before consuming it.
Sheep's cheese can also go together with all kinds of pasta or used in sauces or colorful salads. It can also be used to accompany certain dishes.
Ingredients:
Fresh Campo Real cheese cut in slices of approximately 1/2 a centimeter. Quince jelly. Honey. Walnuts. Pine nuts. Wild berries: cranberries, raspberries, strawberries... Some mint leaves.
Preparation:
Place on a solid surface a slice of Sheep's cheese and over it a slice of quince jelly of the same thickness. Pour a little honey and sprinkle with crushed nuts. Repeat twice until you have three layers of cheese and three of quince jelly. Place over the last layer another slice of cheese, freely pour honey and cover with nuts, red wild berries (raspberries, cranberries, strawberries...) and a few mint leaves.
