Moncedillo Madurado is a hard, pressed cheese with an aroma of evolved sheep’s milk, with lactic and fruity notes with flavors of mushroom when eating the rind. One finds a buttery and pleasant oily sensation on the mouth. It has a medium solubility and a weakly floury granularity. The palate is long—soft at the beginning and little by little aromas and flavors appear more complex. There is an initial elegant acidity and a subtle sweet touch of cereal. These are followed by herbaceous aromas and straw. As the ripening progresses, the acidity diminishes in intensity and the cheese manifests all its splendor: the aromatic herbaceous notes are mixed with those of dry fruits, typical of a good maturation.
Raw sheep’s milk; Aged:
3 to 4 months; Breeds:
Single breed 85% Churra, 15% Assaf; Rind Style:
Natural; Milk Source:
|MC1800||800g||6 wheels||10.6 lb|
Raw Sheep Milk, lactic ferments, ovine rennet extract and salt.