bars sharp thin
magnifying glass thin
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A quiet start. Then the chilli finds its moment.
Here is the troublemaker every cheese counter needs. Smooth and savoury at first, it lets the chilli arrive gradually, bringing warmth without drowning out the cheese.
The red flecks make it stand out in the display and add instant colour to tapas, buffets and cheese boards. Pair it with honey, roasted peppers or ripe fruit, melt it into a hot bocadillo or give burgers, croquettes and baked potatoes a livelier finish.
Those red chilli flecks catch the eye before the first taste. Cut the cheese to show its colourful interior and offer tasting pieces with honey, quince or ripe pear. The sweetness softens the warmth, while olives, toasted almonds and chorizo pull it firmly towards the tapas table.
Place it between a mild cheese and a mature variety to change the rhythm of a cheese board. It has enough personality to be remembered without taking over everything around it.
Melt it into a toasted bocadillo with jamón and roasted peppers, grate it over patatas bravas or fold it through croquettes. It also gives aubergine, mushrooms, chicken and burgers a richer finish with a measured chilli kick.
For a quick tapa, melt a slice over toasted bread and finish with honey, smoked paprika or pickled onions. A cold lager, crisp cider or juicy young red keeps the combination fresh and ready for the next bite.
Pasteurised sheep’s MILK, chilli (<2%), salt, stabiliser (calcium chloride), rennet, preservative (lysozyme derived from EGG) and lactic cultures.
Rind: Preservative E235.