Description
Characteristics: Originally from Spain, made with Manchega sheep's milk, our local version faithfully reproduces its flavor, texture and aroma.
Taste: Slightly acidic , strong and tasty, which becomes spicy in very mature cheeses. Pleasant and peculiar aftertaste given by sheep's milk.
Texture: Pressed paste made from sheep's milk , with a minimum maturation period of 60 days for the other formats and a maximum of 2 years. Its rind is hard, pale yellow or greenish-black in colour. The texture has low elasticity, with a buttery and usually grainy feel.
Region: Tandil, Province of Buenos Aires.
Maturation: 60 days in our cellar at 17° .
Pairing: To enhance the flavour of cheese and blend with a good red wine, Cabernet Sauvignon is the perfect ally. Full-bodied reds harmonise ideally and achieve a magical flavour experience.
Cut: In thin triangles 2mm thick.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Wrapped in SANTI silicone paper to preserve moisture, in our special reusable container, with zipper closure .