Moncedillo Original has a semi-soft paste and a buttery and unctuous texture, with flavors reminiscent of mushrooms when eaten with the rind. This lovely cheese has a lactic, milky flavor with notes of sweet cereal and fruit balanced with salt (a result of the vegetarian—thistle —rennet used in production) that is followed by a slightly roasted hazelnut after taste. Approximately three liters of milk are needed for each wheel. After coagulation, the curds are gently ladled into traditional basket molds and left to self-drain, and turned frequently in the first few hours as it takes on the basket pattern for its striking rind.
Raw sheep’s milk; Aged:
60 days; Breeds:
Single breed 85% Churra, 15% Assaf; Rind Style:
Natural; Milk Source:
|MC1000||450g||6 wheels||6 lb|
Raw sheep’s milk, lactic ferments, vegetable rennet and salt