Awards
Silver at WCA, Birmingham 2015
Best Spanish Cheese WCA, 2013
Supergold at WCA, Birmingham 2013
3rd at La Serena cheese contest, 2013
3rd at La Serena cheese contest, 2011
3rd Lactium cheese contest, Vic 2011
Cancho Roano D.O.P. La Serena
Technical Sheets
EAN: 8437009238134
VARIABLE WEIGHT: 1400-1550 GR. (IN COUNTER)
SALE NAME: Sheep cheese. Fat cheese, cured, with a maturation period of more than 60 days.
INGREDIENTS: made with raw milk from Merino sheep, vegetable rennet, common salt.
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
COAGULATION: enzymatic.
RIPENING TIME: More than 60 days.
PRODUCTION AREA: Quintana de la Serena. Badajoz. España.
EAN: 8437009238141
VARIABLE WEIGHT: 720-800 GR.
SALE NAME: Sheep cheese. Fat cheese, cured, with a maturation period of more than 60 days.
INGREDIENTS: made with raw milk from Merino sheep, vegetable rennet, common salt.
TECHNOLOGICAL CHARACTERISTICS: soft cheese or cake.
COAGULATION: enzymatic.
RIPENING TIME: More than 60 days.
PRODUCTION AREA: Quintana de la Serena. Badajoz. España.
Suggestions
Recipes
Once the cheese is consumed, the rind can be garnished (chopped meat, vegetables, cooked pasta ...), put the lid again, bake and savour an exquisite dish with cheese.
Baked Torta Cancho Roano
Put 5 or 6 pieces of cheese on a plate, sprinkle with Paprika of Vera. Bake in microwave for 7 to 12 seconds to reheat the dish without the cheese loses its texture.
