Ovinforth, ewe's blue cheese - CasaFadda - Sardinian food
Sardinian Blue Cheese of sheep's milk
Ovinforth, ewe's blue cheese - CasaFadda - Buy online Sardinian cheese
Features:
When we talk about blue cheese we are generally identifying a cheese whose dough is characterized by the presence of natural molds, or manually inoculated. To obtain the development of these molds, some holes are made in the cheese, matured in natural caves in which there is a high humidity level.
In the Ovinforth case, the penicillium roqueforti is inoculated manually through the holes and because of the Sardinian climate, it is difficult to obtain a natural development of molds.
The Ovinforth is a cheese containing inoculated mold, the milk used for these forms is of great value. A special gastronomic depth in Sardinia from Casafadda diary, in Thiesi.
Size: available in portions of 1.75 kg
Ovinforth, ewe's blue cheese - CasaFadda - Sardinian products onlne
Techincal grid:
| Name |
Blue Cheese of sheep's milk. |
| Zone of production |
Sardinia |
| Characteristics |
Sheep's milk, salt, rennet, lactic ferments, Penicillium roqueforti |
| Package |
Vacuum |
| Aging |
> 15 days |
| Marking |
Cylindrical Shape size 21 cm diameter x 13 cm height |
| Appearance |
Striped brown crust |
| Texture |
Light yellow with green stripes / blue, soft with holes |
| Taste |
Aromatic, slightly sapid, spicy with maturation |
| Shelf-life |
60 gg. stored in a refrigerator at 4 ° C approximately
|
