Sheep Cheese with Black Truffles 200g

Queso de Oveja Trufado – Aged Sheep Cheese with Black Truffles.

This is no ordinary cheese, it is a true gourmet experience. A cheese that will surprise you from the moment you open it!

Its incredible aroma welcomes and entices you to taste. The black truffles then work their magic in a splendid pairing with the rich elegant flavours inherent in the quality sheep cheese.

This truffle cheese is wonderful on its own with a full bodied red and also combines perfectly with many dishes including risottos, thinly sliced on an omelette or potato gratin (marvellous!) and alongside cured meats and honeys. It is the star attraction on any cheeseboard!

200g Wedge

Click here to see full description and ingredients

£8.79

In stock

Queso de Oveja Trufado – Aged Sheep Cheese with Black Truffles.

This is no ordinary cheese, it is a true gourmet experience. A cheese that will surprise you from the moment you open it!

Its incredible aroma welcomes and entices you to taste. The black truffles then work their magic in a splendid pairing with the rich elegant flavours inherent in the quality sheep cheese.

This truffle cheese is wonderful on its own with a full bodied red and also combines perfectly with many dishes including risottos, thinly sliced on an omelette or potato gratin (marvellous!) and alongside cured meats and honeys. It is the star attraction on any cheeseboard!

Made from pasteurised sheep milk and aged for six months.

Producer: Vega Sotuelamos, Albacete Spain –  http://www.vegasotuelamos.com

 

Ingredients

Pasteurized sheep milk, 3% paste of black truffle: Mushroom (Agaricus Bisporus, Boletus edulis and relative group), Sunflower oil, 10% black truffle (Tuber Aestivum Vitt) Sslt, Pepper, Sugar granulated broth (Sea salt, brown sugar, spice extract, caramelized sugar, maltodextrin, turmeric), dextrose, potato starch, spices, tomato powder, black truffle aroma, acidity regulator (citric acid), antioxidant (ascorbic acid), salt, Firming agent: Calcium chloride, rennet, lactic ferment, Preservatives: lysozyme (derived from egg). Natamycin on the rind. Rind preferably not to be eaten.

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