Old Barros Cheese is a cured hard cheese made from sheep milk.
It stays in dryers for 3 months, and later it is vacuum packed with extra virgin olive oil. It rests a minimum of two months in the cellar.
Its flavor is intense and slightly spicy, and it pronounces over time.
The texture of the paste is hard and no elastic. Crisp and soapy.
It has a smooth and oily rind, yellow waxy to ocher colour.
The recommended temperature for consumption is 20 to 24 ºC (68-75 ºF).
Approx. weight 800 gr
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|Type||Hard cured cheese|
|Fabricante||Torta de Barros|
|Variety||Merina sheep milk and its crossbreeding|