The Carrot gives off an aroma of moist forest, with a powerful flavor reminiscent of herbal liqueur. This outbreak has the same vitamins and minerals as a carrot plus chlorophyll and vitamin K. It has a wide range of applications, such as soups, meat dishes and carpaccios.
AGED SHEEP CHEESE RAW MILK "DOÑA FRANCISCA" (250-2500 GRS.)
Natural pressed pasta cheese, made with raw sheep's milk, rennet and salt.
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• Maturation: Matured between 1 and 2 years in optimal environmental conditions, which will enhance the nuances that raw sheep's milk provides.
• Crust: defined and differentiated from the paste. Presence of the impressions of the pleitas molds on the lateral surface and flower type on the flat faces
• Pasta: yellowish color, with rounded eyes typical of maturation, distributed throughout the cut.
• Texture: smooth or no graininess.
• Smell: from the lactic and / or vegetable family.
• Taste: Slightly acidic, strong and pungent for its healing. Pleasant and peculiar residual taste conferred by sheep's milk
The chive blossom is one of the most demanded for its sweet onion flavor and its beautiful light violet color. The great chefs incorporate it in their recipes with soups or sauces based on cheese and cream. They are excellent with potatoes, egg dishes and vegetables.
Kampot Red Pepper is obtained by soaking red berries in boiling water and then in ice water, immediately after harvesting. At the level of smell, this red Kampot pepper, with its fruity and flowery notes, recalls a compote of fruits. It tastes like vanilla and candied citrus. The ally of its fish, crustaceans and white meat.
The king of spices has aromas of cedar, pepper and flowers; Its flavor is potent: a small strand will season your dish and provide a deep yellow-orange color. It is an essential ingredient in signature dishes from around the world, from paella, seafood and desserts.
With its reddish color, this emblematic blend of India has a slightly smoky and salty flavor, hot and still fresh, less spicy than madras curry. Its preparation is based on coriander powder, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, pepper, nutmeg, clove, macís, bay leaf, mustard and salt.
Medium grain rice originating from Italy, traditionally used to cook risottos. It differs from other Italian varieties for its higher starch content, firmer texture and larger grain size.
Especially indicated for risottos. Also indicated for cooking broth, syrupy rice and rice pudding. Approximate cooking time: 25 minutes.
Family EVOO is characterized by its low acidity and excellent organoleptic properties, which makes it the ideal oil to use in your daily diet. From accompanying a toast at breakfast to dressing a healthy salad or serving as a star ingredient in the preparation of sauces or desserts. Infinity of culinary possibilities where the imagination sets the limits.
In it you can find memories of tomato leaf, freshly cut grass, artichoke, apple and banana. When you taste it, you can appreciate its structure and unctuousness, which make it truly interesting. Very flavoring oil.