Moncedillo Red has a semi-soft paste and a buttery and unctuous texture, with flavors reminiscent of mushrooms when eaten with the rind. A dusting of Pimentón de La Vera covers the rind, lending the cheese an evocative aroma and imparting gentle smoke to the paste. 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 with that pimentón smoke. 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:
|MC1500||450g||6 wheels||6 lb|
Raw sheep’s milk, lactic ferments, vegetable rennet, brine and Pimentón de La Vera