Maturation: 4-6 months
Cheese Type: Uncooked, Pressed cheese
Riberiego means ‘Irrigation’ in Spanish, as this producer wanted to pay tribute to the shepherds and their herd of ewes who did not practice the transhumance and remained instead in their usual place of grazing along the river banks, doing the hard work of field.
Made only with local ewe herd’s milk following a specific grazing regime that gives a milk of superior quality, the paste is ivory, granular in texture but melting in the mouth.
On the palate, buttery notes open on a typical caprine flavours and a slight citric after taste.
The truffle gives to this Iberico cheese a fine and delicate mushroomy aroma that nicely compliments this unique cheese.
Red wines (Cabernet Sauvignon, Rioja)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
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Your Cheese Club Team