A provocation for the senses, this pasteurized sheep’s milk semi-cured cheese is made according to a centuries-old shepherds’ recipe. It has an ivory-white appearance and small, irregular eyes sprinkling a creamy but consistent texture. Very aromatic, the touch to the mouth is soft, with a warm impression and a frank, but well-balanced taste. This cheese recalls a well-evolved sheep’s milk curd and it all concludes with spicy nuances. Aged 45 days, Cumbre de Trujillo achieves the benefits of a pasteurized cheese while maintaining the nuances of a raw milk product. Spread on bread with honey, mixing the salty and sweet.
Sheep (pasteurized); Aged:
45 days; Breed:
|45340||450 g||6/case||7 lb|
Pasteurized sheep milk, rennet, milk enzymes, salt
2017, Silver, World Cheese Awards