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El Cordel cheese
  • _171_2__referencias_17_el_cordel_y_35_la_serena
  • _057_17_el_cordel
  • _171_2__referencias_17_el_cordel_y_35_la_serena
  • _057_17_el_cordel
  • _171_2__referencias_17_el_cordel_y_35_la_serena

El Cordel cheese

Elaborated in the district of La Serena (Extremadura). This cheese is made with raw sheep's milk. Soft paste, with an ivory colour and small eyes. It is semi-hard and plain, creamy with a slightly bitter aftertaste.

Wine pairings: Aged in oak white wines as wines of Navarra, Penedès, La Mancha, and Riojas. Wines of crianza and reserva of Ribera del Duero, Bierzo, Rioja, Navarra, La Mancha, Cariñena, and Priorato. Wines from oxidative maturation of Andalucía like Jerez and Montilla-Moriles and past manzanilla

  • Origin:   Extremadura
  • Milk:   Sheep
  • Treatment:   Raw
  • Fat C./Dry Ext.:   Min. 50%
  • Aging:   60 days
  • Best before:   300 days