Cerrato Spanish Spanish Cheese from Sheep-Cow Pasteurized Milk
Pasteurized sheep’s milk (min. 50%) and cow’s milk (min.40%), salt, microbial rennet, lactic culture.
A balanced flavor, with the perfect balance of acidity and harmonic aromas, reminiscent of vanilla in the most cured cheeses. Excellent harmony between flavor and texture. Grainy, very soft, good solubility and a pleasant sensation in the mouth. Medium intense aftertaste with a sheep’s and cow’s milk aroma.