Trufado de Oveja is a cheese made completely by hand with a cheese cloth. Its base of pasteurized sheep's milk matured for 20 years brings us a cheese with a very thin rind and firm mass, semi-bland with small holes and a smooth, spicy odor, where the presence of Morella black truffle becomes evident, a delicacy that brings taste and aroma to a great cheese.
It's served in 500-600g size portions.
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|Weight||400 - 450 grs|
|Mature period||20 days|
|Kind of milk||Pasteurized|
Trufado de Oveja is an artisanal cheese that is made in Castellón, (Spain) with sheep's milk from the Catí dairy . Its production zone is limited to the municipality of Catí. This creamy white cheese has a very thin rind with patches of truffle, which can also be seen in its mass, which is firm, semi-bland and made by hand. It gives off a pleasant, milky yet spicy odor which emphasizes the black truffles.
Its versatility is enormous: it can be consumed directly accompanied with cava or champagne fermented in barrels, or even as an ingredient in salads, sandwiches, sauces, etc.
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