QUESOS & BESOS Olavidia Best Cheese in the World Winner 2022
OLAVIDIA - Best Cheese in the World 2022, World Cheese Awards contest
It is the oldest form of fermentation; it is made with the lactic acid bacteria present in milk. These types of bacteria act on lactose (milk sugar) and degrade it to lactic acid. In these cheeses, the desuerado (the loss of part of the whey contained in the milk) occurs spontaneously.
- Slow pasteurization goat's milk.
- Type of coagulation: lactic acid matured with molds and charcoal.
- Maturation: from 15 to 20 days.
- Format: between 250-300 grams approx.
- This type of cheese has a very strong smell, like "feet". It's a smell that doesn't appear in the mouth later. Always keep cold
- In the first days since its departure from the cheese shop it is a compact cheese, notes of cream, yogurt, fresh curd, but as it evolves it becomes a more creamy cheese, to the point that it becomes practically liquid, starting from the crust to the center, achieving much more complex nuances.
- Each consumer can choose the ripening point they like the most.
For its cut and presentation, we recommend the use of our lyre to cut cheese.
QUESOS & BESOS Olavidia Best Cheese in the World Winner 2022
OLAVIDIA - Best Cheese in the World 2022, World Cheese Awards contest
It is the oldest form of fermentation; it is made with the lactic acid bacteria present in milk. These types of bacteria act on lactose (milk sugar) and degrade it to lactic acid. In these cheeses, the desuerado (the loss of part of the whey contained in the milk) occurs spontaneously.
- Slow pasteurization goat's milk.
- Type of coagulation: lactic acid matured with molds and charcoal.
- Maturation: from 15 to 20 days.
- Format: between 250-300 grams approx.
- This type of cheese has a very strong smell, like "feet". It's a smell that doesn't appear in the mouth later. Always keep cold
- In the first days since its departure from the cheese shop it is a compact cheese, notes of cream, yogurt, fresh curd, but as it evolves it becomes a more creamy cheese, to the point that it becomes practically liquid, starting from the crust to the center, achieving much more complex nuances.
- Each consumer can choose the ripening point they like the most.
For its cut and presentation, we recommend the use of our lyre to cut cheese.
