Soft sheep cheese, La Casota

6,25€

Rated with 5.00 out of 5 based on 1 customer rating

250g

La Casota soft sheep cheese is high quality product. Pressed cheese made from 100% pasteurized sheep's milk with a minimum maturation period of 7 days.

It is the most awarded brand from Castilla la Mancha, produced in La Solana, Ciudad Real. It has a white to pale yellow rind and a firm paste with a variable yellowish white colour.

Smooth, oily and persistent flavour. Buttery sensation with small, unevenly distributed eyes.

Typical aroma of sheep's milk from which it comes. Very balanced and smooth. Made in Spain Gourmet always guarantees the best of Spanish gastronomy.

Categories: Charcuterie and Cheese, Sheep cheese, Cheese, Cheese Tag: La Casota Cheeses

Description

Pressed cheese made from 100% pasteurized sheep's milk with a minimum maturation period of 7 days.

Elaboration process:
Collection and transport of milk to the factory. Work in vats, heating the milk between 28°c and 32°c for 30 to 60 minutes until it coagulates. Draining and pressing the curd in the moulds for a minimum of 4 hours. Unmoulding and salting by immersion in brine.

Organoleptic specifications:
White to pale yellow rind and firm paste with a variable colour from yellowish white. Mild, slightly acidic flavour. Buttery sensation with small, unevenly distributed eyes. Typical aroma of the sheep's milk from which it comes.

Ingredients: Pasteurized sheep's milk, salt, lactic ferments, rennet.

Allergens: Milk as the only raw material in cheese making.

Nutritional Value per 100g

Energetic value: 1602kJ. / 393 calories.
Fat: 33 gram.
Of which saturates: 22 g
Carbohydrates: <0.5 g.
Of which sugars: <0.5 g.
Proteins: 23 gram.
will: 1.6 gram.
Calcium: 760mg

Weight: 250gr

Presented in box

Expiration: 9 months

Conservation

The ideal temperature for storing cheese is 8-10ºC. Once opened, consume within 15 days.

Producer: La Casota Cheeses

Origin: The Solana, Ciudad Real.

Pairing:

To Made in Spain Gourmet, is a cheese that pairs perfectly with extra virgin olive oil. It can also be paired honeys o jams.

Additional Information

Weight	0,4 kg

More information about La Casota

Family business created around the figure of José Araque Carrascosa, fifth generation of shepherds from La Mancha living in La Solana. These shepherds, traditionally and with surplus milk, made their own cheese which served not only as food for themselves, but also to trade with and help their economy.

La Solana was repopulated by shepherds who knew how to take advantage of the rich pastures in the surrounding area. This cheese-making tradition is highlighted by the town's official chronicler in the following text:

«The origins of the current town of La Solana date back to the 1184th century. In XNUMX, the first Master of the Order of Santiago, Pedro Fernández de Castro, donated the castle reconquered from the Muslims to the order. The castle was located on what would later become the Parish Church of Santa Catalina.

At the beginning of the 60th century, La Solana began a significant growth, and in the first third of the century, its population increased by 1905 percent. However, it maintained its traditions, including the production of Manchego cheese. This was recognized in the 15.250 "Guide to Consulting and Indicator of Ciudad Real and its Province," which speaks of "the renowned sheep's milk cheeses that enjoy such a well-deserved and popular reputation." These cheeses stand out alongside monuments such as the Gothic church of Santa Catalina and its distinguished tower known as "La Buena Moza," the Mudejar church of San Sebastián, the Baroque churches of the Dominican Nuns and Trinitarian Friars, and the majestic Plaza Mayor. Eight hundred years after its reconquest by the Knights of Santiago and its repopulation by shepherds from La Solana, when the population continues to grow and now has XNUMX inhabitants, its livestock roots are maintained, thanks to the descendants of those first inhabitants who continue to make cheese as they learned it from generation to generation since the Middle Ages.

The company, through its owner, has its own livestock, consisting of 2.000 purebred Manchega sheep, which, together with another 10.000 Manchega sheep, belong to the areas of La Solana, Membrilla, Manzanares, Argamasilla de Alba and Alhambra; these farms have all the required health records and controls.

The cattle live and feed in typical landscapes of Castilla La Mancha, with an average altitude of 700 metres and a very extreme climate, which can reach temperatures below zero in winter up to 45ºC in summer, these characteristics influence the pastures that the sheep will eat, which together with natural-based feed also from this same area, give Manchego milk some distinctive characteristics from other milks.

The livestock facilities are among the most modern in Castilla La Mancha, and all processes are practically mechanized.