This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days.
It is smooth and very tasty, with a long, lingering aftertaste. The artisanal cheese dairy Flor del Aspe is located in the picturesque Valley of Aisa, in the heart of the Spanish Pyrenees, below the Aspe mountain peak, where several kinds of mountain cheese are still made in the traditional way.
Cut cheese goat milk, Appearance: orange rind - porcelain-white dough, Aroma: fruity, Flavour: sweetly - acidulous, Consistency: buttery - elastic, Maturation: 2 months.
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Soft cheese bovine milk, Appearance: Camembert refind with dried - groud pears, Aroma: roasted and fruity aromas, Flavour: lively, Consistency: creamy - soft, Maturation: 3 weeks in dried - ground pears
Cut cheese raw bovine milk, Appearance: orange-coloured rind - straw-yellow interior, Aroma: malt - beer - yeast, Flavour: sweet-sour - hints of pepper - persistent, Consistency: creamy - very soft, Maturation: approx. 10 weeks in beer and corymb hops
typical smell after fresh herbs, strengthened with garlic and chives. The Algunder herb cheese has a pleasantly sourish mark and is slightly piquant in the taste.
very soft bark, in colour varying white / yellow up to intensive brown. The elastic dough is ivory-white, delicate taste, mezzo fragrantly with light nanny goat marks, irregular slit punching.
