Cured sheep cheese with black garlic – 200 g portion

Vega Sotuélamos, a cheesemaker in La Mancha, adds black garlic to its cured sheep's cheese. The garlic leads, but the sheep's milk flavour stays.

In short: Pasteurised sheep's milk, black garlic ⎮ Aged at least 5 to 6 months ⎮ Firm paste ⎮ Intense sheep's milk flavour, strong black garlic ⎮ Allergens: milk, egg.

Ingredients: pasteurised sheep’s MILK, 3% black garlic cream (80% black garlic, water, acidifier: citric acid), salt, rennet, lactic cultures, preservative: lysozyme (from EGG). Inedible rind: preservative natamycin.

Format: portion of about 200 g, cut to order and vacuum-packed. Indicative weight ± 10%, fixed price, i.e. CHF 46.00/kg. Click & Collect only: ready within 24 hours, to collect in store, Rue Michelle Nicod 6, Geneva. Keep between 2 °C and 8 °C.

A LA DULA selection. Serve with an elegant red (Merlot, Rioja Reserva), grapes, pears or walnuts.