Tío Sanz

Presentation

NATURAL BARK

This cheese is made with 100% sheep’s milk and is cured for 3 to 6 months in the cellar. This product comes with a natural, hard, smooth bark with signs of used cloth and a natural yellowish or whitish-gray color. The characteristic intense smell of evolved sheep’s milk, penetrating and clean. It is a cheese with a fine and tasty flavor; balanced and intense matured sheep’s milk, clean and consistent, with a characteristic, persistent and pronounced aftertaste.

HOW TO PRESERVE ME

Cheese is a living product. If you want to prevent mold from overgrowing, we recommend:

• Keep the cheese at between 8 and 10ºC, with not too much moisture.
• Remove the plastic and store individually, without mixing with other types of cheese that generate mold.
• Wrap in such a way that the holes are free, so that the cheese breathes.

The mold gives us flavor and aroma to the cheese, although if you want to remove it you can pass a damp cloth or a brush through the rind.