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Roncal DOP cured sheep´s cheese, half wheel
577,07 kr
Format:
Milk
![Milk type](https://spanishclub.se/wp-content/themes/rasa_store/img/Sheep.png)
Sheep
Weight
![1.4 kg](https://spanishclub.se/wp-content/themes/rasa_store/img/scale-white.png)
1.4 kg
Milk Treatment
Raw
Texture
Firm
Aging
Cured
(Curado)
Flavour
Bold
![Roncal](https://spanishclub.se/wp-content/themes/rasa_store/img/dop/1/Roncal.png)
Appellation of Origin (DOP / IGP):
Roncal
![Drinks pairing](https://spanishclub.se/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Navarre](https://spanishclub.se/wp-content/themes/rasa_store/img/Navarre.png)
Cheese made of raw milk from Latxa breed sheeps from Navarre. Cured for 4-5 months in the Roncal Valley in Navarre at the foot of the Pyrenees. The Roncal Valley DOP was the first Spanish cheese DOP since 1981. The Roncal cheese has been made since ancient times from the milk of the sheep of the transhumant flocks and was one of the products used to feed the pilgrims on the Camino de Santiago who entered through Canfranc.
Rind of variable color due to its mouldy origin. Intense straw yellow color, very chromatic. In the mouth is intense, with strong consistency and firmness.
Extraordinary texture and flavour. Low acidity. It has an intense and persistent aroma, buttery texture and strong flavour with a slightly spicy ending.
Cheese made of raw milk from Latxa breed sheeps from Navarre. Cured for 4-5 months in the Roncal Valley in Navarre at the foot of the Pyrenees. The Roncal Valley DOP was the first Spanish cheese DOP since 1981. The Roncal cheese has been made since ancient times from the milk of the sheep of the transhumant flocks and was one of the products used to feed the pilgrims on the Camino de Santiago who entered through Canfranc.
Rind of variable color due to its mouldy origin. Intense straw yellow color, very chromatic. In the mouth is intense, with strong consistency and firmness.
Extraordinary texture and flavour. Low acidity. It has an intense and persistent aroma, buttery texture and strong flavour with a slightly spicy ending.
Raw sheep's milk, rennet, lactic ferment, salt, egg lysozyme.
Non edible rind.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
It is advisable to keep at a temperature between 4º to 7º C.
Producer: Enaquesa
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