Cured with Paprika


 

Cured with Paprika

A special piece of artisan. The fine crust of paprika gives it a velvety appearance of burgundy. During its curing time, which lasts 60 days, it takes a complex aroma, intinse, pepper, paprika, slightly smoked. The cheese has a white creamy texture and a spicy flavour, roasted, aromatic with hints of butter. The palate is medium. high, wiht undertones of spice and wood.

 


  • It is seasoned with paprika from the first day
  • Minimum curing time 60 days
  • Colour: white paste in contrast to the red crust
  • Texture: creamy
  • Aroma: paprika, lightliy smoked
  • Taste: spicy, roasted, butter, complex aromatic
  • Persistence: medium- high
  • Aftertaste: wood, spices
  • Appearance: velvety crust of paprika, dark red