Buenalba curado al Pimento

Description

This cheese is Spanish passion and the traditions of La Mancha made solid. Buenalba Curado al Pimentón brings together the nobility of aged sheep's milk and the piquant character of the famous smoked paprika (Pimentón de la Vera) in a bright gastronomic performance. Texture: dense, faintly crumbly, with a pleasant butteriness that unfolds slowly on the tongue. First note: the deep, concentrated taste of mature sheep's milk with a light sweetness. The accent: the fine smoky aroma of smoked paprika works delicately into the edges of the cheese, adding piquancy and that characteristic Spanish spark without covering the underlying milky bouquet Finish: long, warming, with a light shade of dried fruit and smoke. This cheese asks for worthy company. It goes perfectly with. Wine: full-bodied reds (Tempranillo, Syrah) or dry sherry. Food: the finest slices of jamón, good fleshy olives or sun-dried tomatoes. Contrasts: try it with chestnut honey — it creates an extraordinary play of sweet, salt and smoke. We cut it from the whole wheel per 100 g