Moncedillo Red has a semi-soft paste and a rind that is dusted with bittersweet Pimentón de La Vera around day four of the production process. Pimentón de La Vera imparts a gentle smoke into the paste and a beautiful hue on the rind. The flavor is sweet with fruit notes and balanced salt and the finish slightly smokey. This cheese is made with vegetarian rennet (thistle) and milk exclusively sourced from a local cooperative with a single sheep breed that is 85 percent Churra (an ancient Iberian breed native to Castile and Leon) and 15 percent Assaf. The cheese is made in traditional basket molds and left to self-drain, and turned frequently in the first few hours as it takes on the basket patterned 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