Awards
Bronze at World Cheese Awards, 2016
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
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
Sheep’s soft cheese made with raw milk. He has a delicate and very particular flavour. Slightly sour with flood of herb flavours and an elegant bitter aftertaste due to the use of the vegetal rennet. Of strong and intense aroma. The product is packaged into format of 26.25 oz and 2.86 lb.
Milk: Merino ewe and inbreedings.
Format: 25.2 oz and 2.86 lb..
Production area: Villafranca de los Barros. Badajoz, Spain.
Curdling: Enzymatic coagulation produced by the dried flower of the cardoon thistle Cynara cardunculus also called « Hierbacuajo ».
Ripening length: At least 60 days.
Texture: From melted to creamy, dotted with holes unequally distributed.
Colour of the paste: Very shiny ivory white.
Flavour: He has a delicate and very particular flavour. Slightly sour with flood of herb flavours and an elegant bitter aftertaste due to the use of the vegetal rennet.
Aroma: Intense and strong.
Rind: Thin et brittle, with a waxen yellow to ochre colour. Smooth sides and the perimetral surface keeps the imprint of the support also called maturation cloth.
Storage temperature: It depends on the time elapsed between the purchase and the use of the cheese.
Tasting should be done within 30 days to take full advantage of the features of the product. Store between 4º and 8 º C.
If the consumption period exceeds 30 days, the product can be frozen and defrosted respecting always the cold-storage process.
Eating temperature: Between 18º and 22º C.
Characteristics
Type: Soft cheese made from raw sheep's milk.Milk: Merino ewe and inbreedings.
Format: 25.2 oz and 2.86 lb..
Production area: Villafranca de los Barros. Badajoz, Spain.
Curdling: Enzymatic coagulation produced by the dried flower of the cardoon thistle Cynara cardunculus also called « Hierbacuajo ».
Ripening length: At least 60 days.
Texture: From melted to creamy, dotted with holes unequally distributed.
Colour of the paste: Very shiny ivory white.
Flavour: He has a delicate and very particular flavour. Slightly sour with flood of herb flavours and an elegant bitter aftertaste due to the use of the vegetal rennet.
Aroma: Intense and strong.
Rind: Thin et brittle, with a waxen yellow to ochre colour. Smooth sides and the perimetral surface keeps the imprint of the support also called maturation cloth.
Storage temperature: It depends on the time elapsed between the purchase and the use of the cheese.
Tasting should be done within 30 days to take full advantage of the features of the product. Store between 4º and 8 º C.
If the consumption period exceeds 30 days, the product can be frozen and defrosted respecting always the cold-storage process.
Eating temperature: Between 18º and 22º C.
Suggestions
Slice off the top, this part will serve as a lid, cream is ready to be spread.
Recipes
Cancho Roano Pie
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.
