Cured Teruel Cheese
Producer: Quesos Hontanar
Type: Cured Sheep, raw milk
Cure: 180 days
Weight 360gr. approx.
How is Teruel cheese made from raw milk?
Cheeses made from raw milk require that the raw material has an excellent quality, in addition to having passed a series of extra controls with respect to pasteurized milk cheeses. This affects both cattle and milk.
The milk is kept refrigerated at 3º C. During the production process, unlike pasteurized milk, a temperature will not be exceeded when heated above 32ºC. This guarantees a very careful final treatment and, consequently, that all the properties that milk has are maintained.
Minimum of two months of curing for a raw milk cheese
A cheese made with raw milk must have a MINIMUM of two months of curing. From that time on, you can enjoy a cheese made with raw milk and the amalgam of characteristic flavors that this type of cheese has.