Cheese in Olive Oil

FORMATS (aprox.)

• BIG TIN 3 Kg
• LITTLE TIN 1,25 Kg

INGREDIENTS

Pasteurized sheep´s milk, salt, rennet, lacticferments and olive oil. Non-edible rind, containspreservatives (E-202, E-203 and E-235).ENTREPINARES SHEEP´S MILK CHEESESDO NOT CONTAIN EGG DERIVATIVES..

HOW TO SERVE.

Should be cut into thin slivers from 3 to 5 millimetres thick.
The rind may be left on the outer edge as a visual clue to the type of cheese being served.
The rind is not meant to be eaten.

MATCHING

The longer the ripening period the more intense the flavour becomes.
Soft cheeses are best enjoyed with young red wines or rosés.
Semi-cured cheeses match perfectly with low alcohol content like red wines from Ribera del Duero or Méntrida.
Highly cured cheese goes well with red wines with body and high alcohol content from Rioja, Ribera del Duero or Priorato.

STORAGE

Keep refrigerated between 4ºC – 8ºC in a dry place. Once the cheese is removed from the original package, it should be wrapped in film before storing.

RECOMMENDATIONS

Remove the cheese from the fridge and leave it at room temperature (18ºC – 20ºC) for 20 minutes before consuming.