Queso Candidum Leche Cuajo Oveja 250g (#66) La Antigua
Sold out£6.99
Pressed paste cheese, its interior is creamy and has a velvety flavor with light touches of acidity. It is a very pleasant cheese on the palate and a safe bet for cheese lovers, yes. It matures with the help of a fungus, called Penicillium Candidum.
This mold is responsible for providing an external appearance that is very different from the rest of pressed cheeses, since it is implanted very quickly in the rind of the cheese and gives a whitish appearance similar to that of Camembert-type cheeses, in addition to this merely aesthetic appearance. it also exerts enzymatic activity and has a considerable effect on the aroma and flavor of the cheese, which is why it is so special.
Cured for 2 to 6 months, with an extremely creamy and light texture, and suitable for use during pregnancy. It cannot be missing from your cheese board.
This mold is responsible for providing an external appearance that is very different from the rest of pressed cheeses, since it is implanted very quickly in the rind of the cheese and gives a whitish appearance similar to that of Camembert-type cheeses, in addition to this merely aesthetic appearance. it also exerts enzymatic activity and has a considerable effect on the aroma and flavor of the cheese, which is why it is so special.
Cured for 2 to 6 months, with an extremely creamy and light texture, and suitable for use during pregnancy. It cannot be missing from your cheese board.
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