Pi is the softest of the sheep’s milk cheeses made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are left with more moisture in the curd at the time of draining, which allows its texture to soften. Pi has a rough moldy/bloomy rind with blue-green hints from the growth of Penicillium roqueforti. This cheese has a slightly acidic and delicious earthy flavor; the smooth paste is sweetly herbaceous, creamy with a slight crumble, and long finish.
2-3 months; Milk:
raw sheep; Breed:
- Flavor Profile
fruit, fermented hay, grain, nuts – with a spicy finish. deliciously herbal and earthy
- How to Prepare
Temper at room temperature before serving.
- Recommended Uses
Pairs well with bread, citrus fruits, and sparkling wine.
|QD0315||700g wheels||6/case||10.5 lbs|
Raw sheep’s milk, lactic ferments, lamb rennet, vegetal coagulant, and salt.