An old cheese has a maturation period over 7 months and is characterized mainly by having a more intense flavor than semi-cured cheeses or cured, so it is perfect for all you who love cheese with a strong touch and scents and flavors already difficult to find in other types of cheeses.
Raw sheep milk.
The old cheese of Quesería La Antigua de Fuentesaúco is made with raw sheep milk. It means that has not been subjected to any heat treatment.
Raw milk that has not been heated to a temperature above 40 ° C or subjected to treatment having equivalent effect is considered.
Therefore, the raw sheep milk has not been subjected to any previous treatment to cheese making, with all the characteristics of sheep milk bacteria. Which leads us to the much more distinctive flavor.
The rennet used to prepare this type of hard covering cheeses is of animal origin in particular the stomach of the lamb.
Is thus achieved a hard pressed, firm and compact paste, eyes presenting small-medium size spread throughtout the court. Its texture is very soluble.
The natural rind of the old cheese does not know any treatment, so you can perfectly eat it. Like all of our sheep cheeses, traditional drawing of Zamora on its rind.
The dark brown color is achieved by coating with olive oil and natural mildew on its rind.
One of the key to getting every nuance of flavor and texture that our palate is healing processes.
During this time, the texture of the cheese and milk taste are going to evolve: the flavor milk goes disappearing with increasing the healing of cheese. Therefore the old to have a maturity period above 7 months cheese has a more intense flavor.
The right thing for an old cheese is keep it in a cool, dry place. The ideal conservation temperature would be 4-8 ° C.
The conservation of the cheese is also very important to make the most authentic flavor. It is a living product and therefore needs to breathe.
We must keep each cheese individually and in the bottom of the refrigerator because the cheese does not support very cold temperatures.
How to cut ?
To cut an old cheese, you should know that the temperature is very important. If we ignore the temperature of the cheese, the cheese may break.
Therefore, you have to try that is at room temperature. As for the knife that we recommend, one with two man might be right speaking of semi-hard cheeses, and will be much easier to cut.
Do you like the cheese and wine ?. The wine is a good match to accompany cheese.
For old cheese it is advisable to accompany it with a red wine, Some examples may be a Chardonnay or a Sauvignon Blanc that will soften cheese flavor on your palate.