Colour: Uniform black colour , sometimes red notes Mouthful size : small/ medium Texture :
Soft / Firm skin / Oily / almost liquid inside / Creamy
Salty : Medium Sweetness : Medium / High Acidity : Medium Biterness: Medium
GO TO PAIRINGS
We will look for High tannins of new wood and mineral nuances that combine with ripe OLIVES, soft textures, slow ripening and late harvest
Our Proposal; ; Diego Rivera Crianza , Bodegas Servilio – Arranz ( DO Rivera del Duero )
We will look for cheeses with a lot of structure that contrast with the almost liquid creaminess of the bottom
Suggestions: Oveja; Pecorino Bagnolese, Italy
It is a cheese made from raw milk, a fat and hard paste, colored straw-colored and spicy with a hard, compact, yellow crust tending to dark brown
Cow: Galmesano, Arzúa, (La Coruña), Spain
Intense and persistent flavor of ripe butter and caramel, which They evolve towards fruity and nutty notes. Texture crisp, grainy and crumbly. Both its flavor and its texture They are reminiscent of Parmesan and Grana Padano. It is a milk cheese pasteurized from long-maturing cow, which is made by Galmesano, a cheese factory located in probably best known for the cheese with Protected Designation of Origin Arzúa-Ulloa that carries the name of the town.
Cow: El Benasques, Benasque Valley (Huesca), Spain
Made with the traditional method of the Valley area, from buttery texture, melting on the palate. Good solubility in the mouth. very fine flour type granularity. Animal, fungal and wet wood "a cellar cheese". Lactic and sweet flavor (cereal) with an exquisite aftertaste of milky nuts (raw hazelnuts).