Mature sheep cheese. Montgròs

Montgròs Matured Sheep Cheese is obtained after a traditional and artisanal production process using unpasteurised sheep’s milk. With a long and slow aging process of over six months, this cheese has a pleasant and intense aroma. Its natural and rustic rind protects a yellow interior that becomes slightly caramel in color at the edges. With a firm, crumbly and slightly granular texture, this unpasteurised sheep’s milk aged cheese has an intense flavor in the mouth with a spicy and salty taste. Each slice releases an intense aroma of sheep milk and fresh hay.

Be surprised by this aged cheese made with unpasteurised sheep milk!

Aging time: At least 6 months

Conservation: Between 4ºC and 6ºC

Format: Whole cheese of 1.500gr. approx., portions of 375gr. i 185gr. approx.

Ingredients: Unpasteurised sheep’s milk, rennet, lactic ferments, calcium chloride, oil, and salt.

Montgròs cheese is made using traditional artisanal methods with unpasteurised sheep’s milk. Muntanyola opts for producing high-quality gourmet cheeses, selecting producers committed to milk quality, animal welfare, organic farming or local consumption.

Pairing: This cured sheep cheese with its crumbly and spicy character is ideal for adding as shavings in salads, as a substitute for classic parmesan in carpaccio, paired with fig, tomato or cherry jams, or simply on a cheese and charcuterie board. To fully appreciate its full potential, taste it with a red or sweet wine, a bitter beer or champagne.

Nutritional characteristics:

Nutritional information for 100g (average)