Cured Cheese
Canary Cheeses Selection Maxorata Tofio Selectum
Selection of Canarian cheeses Maxorata Tofio and Selectum. 450g table Description: Table of Canarian cheeses from Maxorata, Tofio and Selectum from Fuerteventura and Lanzarote. NET 450g containing: 1 Smoked Sweet goat cheese: pearly-colored bark, it has a pleasant aroma and flavor to smoked. Ivory-coloured paste, compact to the cut and with a creamy texture. 1 semicured cheese paprika: red crust. Smell and taste very pleasant with aroma that evolves to butter. An ivory-coloured paste, with a fine and soft taste, with a texture in buttery mouth and with elasticity. 1. Goat cheese cured paprika: red bark. Smell and taste developed and coquelet. Ivory-coloured Pasta with a creamy texture in the mouth. Originating in the island of Fuerteventura and Lanzarote. It is a product made from pasteurized goat's milk to which it is added (at appropriate temperature) lactic ferments and rennet for coagulation. Net Weight: 450g.
Tofio Cheese Ripened Red 1000 g. - 2016 World Gold
Lanzarote Tofio Cured Cheese Paprika 1000 g. 2016 WORLD GOLD Medal · World Cheese Awards DESCRIPTION: Product made from pasteurized goat milk from Lanzarote to which is added, a suitable temperature, starter cultures and rennet for coagulation. From: Cylindrical Weight approx.: 1000 to 800 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: More than 90 days. EXP: 12 months from the packaging. VARIETY: Curing crust dipped in paprika. PACKAGING: Vacuum
Gran Canaria Hard Cheese Artisan 1 Kg
Gran Canaria Hard Cheese Pajonales 1 Kg. Vacuum packaged DESCRIPTION: Product made with goats milk. Weight Approx.: Aprox to 1000 g. INGREDIENTS: Goats milk, curd. EXP: 12 months from the packaging. IMPORTANT: The weight is approximate, ranging between 10%.
Maxorata Cheese Ripened Paprika 1000 g. - World Gold 2016
Cured Cheese Paprika Maxorata ball 1100 g. Super World Gold 2015 & 2014 - World Cheese Adwards Best World Goat Cheese 2015 & 2014 Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. PRIZES most representative: • EAGF 2004 - 2007 - TABEFE Awards - 1st Prize in pasteurized milk cheese cured. • EAGF 2007 - Awards TABEFE - Best cheese pasteurized milk Islands cured. • World Cheese Awards 2005 - Gold Medal and prize for the best appellation of origin in the world. • World Cheese Awards 2007 - Silver Medal World • World Cheese Awards 2011 - Gold World Medal • World Cheese Awards 2014 - Super Gold World Medal · Best World Goat Cheese • World Cheese Awards 2015 - Super Gold World Medal · Best World Goat Cheese • World Cheese Awards 2016 - Gold World Medal Shape: Round Weight approx.: Between 1000 to 800 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging.
Maxorata Cheese Ripened Paprika Gran Reserva 1100 g
Cured Cheese Paprika Maxorata GRAN RESERVA ball 1100 g. Description: The limited GRAN RESERVA series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished GRAN RESERVA series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from Fuerteventura, lactic ferments, rennet and salt. Natural coating, greased with paprika. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. Shape: Round Weight approx.: Between 1100 to 900 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheese from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of major-ro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. PDO Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For further information on Canary cheeses see www.QuesoCanarias.com