Rollito de Barros

Soft-ripened cheese made from raw milk. He has a delicate and very particular flavour. Slightly sour with flood of herb flavours and an elegant bitter aftertaste produced by the rennet that have been used. Of strong and intense aroma.

Characteristics

Type: Soft-ripened cheese elaborated with pasteurized goat’s milk.
Ingredients: Goat’s milk, rennet, ferments, Penicilium candidum et ordinary salt.
Curdling: Lactic
Ripening length: 15 days.
Rind: Thin with a white mold (Penicilium candidum).
Texture: Unctuous and melted.
Colour of the paste: white.
Flavour: Delicate and pleasant to the palate.
Storage temperature: 4º to 6º C
Format: 7 oz.
Presentation: boxes of 15 pieces

Recipe

Warm salad of ROLLITOS DE BARROS, with apples, nuts and honey vinaigrette

For 4 people

- 10,5 oz of Rollito de Barros	- Mix of salads (prepared bag)
- One golden apple	- Nuts
- 4 slices of toasted bread (sandwich loaf or bread)	- Extra virgin olive oil
- Módena vinegar	- One spoonful of honey
- Butter (one spoonful)	- Salt and pepper

Prepare a vinaigrette by mixing three doses of olive oil with one dose of vinegar. First, dissolve the salt in vinegar and honey, then add the olive oil and beat strongly.

Put a slice of cheese on each toast and put it in the oven in order to warm the cheese without melting it.

Cut the apple into pieces and brown them in butter.

Arrange salad on a side of the plate, put the toasted bread covered by the slices of cheese on another side, then add 3 or 4 pieces of apple. Sprinkle with nuts and season with the vinaigrette.

Bon appétit.

Recipe

ROLLITO DE BARROS cooked with caramelized pâté and fried onions

Cut the cheese into thin slices and cover them with sugar. Heat the sugar with a blowtorch until it caramelizes.

Serve with toast and combine with crunchy fried onions, it is delicious as well with a little balsamic vinegar of Modena.