Queso Sierra La Solana

 
Ref: 991191900004067

Descripción

Artisanal Manchego Cheese with natural edible mould ring, presented in an attractive and practical small size of 300 g. Ripened for 45 days, it is a very tasty cheese on the palate. We recommend eating the mould ring as it intensifies its taste.

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6,80

6,12 * Precio socios
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048-fieldCreated with Sketch.

Denominación de origen

037-grapesCreated with Sketch.

Variedad

029-wine-13Created with Sketch.

Crianza

Nota de cata

The bark of Sierra La Solana has a totally natural character so it is suitable for consumption. In fact, it is recommended to eat it, especially during the first three months since the flavor and aftertaste of the cheese intensifies. Smell of medium intensity, characteristic of evolved sheep's milk, elegant and fruity. Lactic and cava notes. When cut, it has a firm paste and buttery texture. It is a short cheese cheese since it has a low elasticity to the touch. In the mouth it has a firmness of type and a solubility also of a medium type (it dissolves well in the mouth releasing little saliva); it sticks a bit to the teeth (medium stickiness) and has a good buttery, which manifests itself in a very pleasant greasy sensation. The granularity or ease with which we perceive the grain during chewing is fine or floury-weak. It has a lactic touch, due to its acidity, with hints of sweet cereal and fruity notes. Frank and balanced taste of salt. Elegant acidity with a mixture of clean and fruity animal aromas (olives). Pleasant aftertaste of dried fruits (hazelnut) and a slight spiciness well integrated into the whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leather, spicy) and notes of slightly toasted nuts.

Maridaje

048-fieldCreated with Sketch.

Denominación de origen

037-grapesCreated with Sketch.

Variedad

029-wine-13Created with Sketch.

Crianza

Nota de cata

The bark of Sierra La Solana has a totally natural character so it is suitable for consumption. In fact, it is recommended to eat it, especially during the first three months since the flavor and aftertaste of the cheese intensifies. Smell of medium intensity, characteristic of evolved sheep's milk, elegant and fruity. Lactic and cava notes. When cut, it has a firm paste and buttery texture. It is a short cheese cheese since it has a low elasticity to the touch. In the mouth it has a firmness of type and a solubility also of a medium type (it dissolves well in the mouth releasing little saliva); it sticks a bit to the teeth (medium stickiness) and has a good buttery, which manifests itself in a very pleasant greasy sensation. The granularity or ease with which we perceive the grain during chewing is fine or floury-weak. It has a lactic touch, due to its acidity, with hints of sweet cereal and fruity notes. Frank and balanced taste of salt. Elegant acidity with a mixture of clean and fruity animal aromas (olives). Pleasant aftertaste of dried fruits (hazelnut) and a slight spiciness well integrated into the whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leather, spicy) and notes of slightly toasted nuts.

Premios

048-fieldCreated with Sketch.

Denominación de origen

037-grapesCreated with Sketch.

Variedad

029-wine-13Created with Sketch.

Crianza

Nota de cata

The bark of Sierra La Solana has a totally natural character so it is suitable for consumption. In fact, it is recommended to eat it, especially during the first three months since the flavor and aftertaste of the cheese intensifies. Smell of medium intensity, characteristic of evolved sheep's milk, elegant and fruity. Lactic and cava notes. When cut, it has a firm paste and buttery texture. It is a short cheese cheese since it has a low elasticity to the touch. In the mouth it has a firmness of type and a solubility also of a medium type (it dissolves well in the mouth releasing little saliva); it sticks a bit to the teeth (medium stickiness) and has a good buttery, which manifests itself in a very pleasant greasy sensation. The granularity or ease with which we perceive the grain during chewing is fine or floury-weak. It has a lactic touch, due to its acidity, with hints of sweet cereal and fruity notes. Frank and balanced taste of salt. Elegant acidity with a mixture of clean and fruity animal aromas (olives). Pleasant aftertaste of dried fruits (hazelnut) and a slight spiciness well integrated into the whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leather, spicy) and notes of slightly toasted nuts.

Maridaje

048-fieldCreated with Sketch.

Denominación de origen

037-grapesCreated with Sketch.

Variedad

029-wine-13Created with Sketch.

Crianza

Nota de cata

The bark of Sierra La Solana has a totally natural character so it is suitable for consumption. In fact, it is recommended to eat it, especially during the first three months since the flavor and aftertaste of the cheese intensifies. Smell of medium intensity, characteristic of evolved sheep's milk, elegant and fruity. Lactic and cava notes. When cut, it has a firm paste and buttery texture. It is a short cheese cheese since it has a low elasticity to the touch. In the mouth it has a firmness of type and a solubility also of a medium type (it dissolves well in the mouth releasing little saliva); it sticks a bit to the teeth (medium stickiness) and has a good buttery, which manifests itself in a very pleasant greasy sensation. The granularity or ease with which we perceive the grain during chewing is fine or floury-weak. It has a lactic touch, due to its acidity, with hints of sweet cereal and fruity notes. Frank and balanced taste of salt. Elegant acidity with a mixture of clean and fruity animal aromas (olives). Pleasant aftertaste of dried fruits (hazelnut) and a slight spiciness well integrated into the whole that is accentuated over time. High persistence in the mouth. Over time it evolves towards more intense flavors, typical of maturation (subtle rancid, leather, spicy) and notes of slightly toasted nuts.