Malvarosa® - Forever Cheese
This beautiful, smooth sheep’s milk cheese is aged in knotted cheesecloth, forming its unique servilleta shape. Cheesemaker Enric originally created this cheese to resuscitate a rare and native breed of sheep.
Malvarosa - a buttery, sweet Spanish sheep’s milk cheese ...
Malvarosa is a snackable Spanish sheep’s milk cheese with an intensely buttery, caramel-like profile that makes it sweeter and less gamy than its cousin Manchego.
Malvarosa® - Cheese.com
Malvarosa® is a semi-firm cheese made using pasteurized sheep's milk in the Valencia region of Spain. Valencian cheesemakers started producing this cheese to save the virtually extinct local breed of Lacaune sheep.
Malvarosa - cheesemonthclub.com
Malvarosa is a pasteurized, semi-firm, sheep’s milk cheese made in a Manchego-like wheel, then aged a minimum of three months. The cheese’s preparation and presentation are distinctive: it is wrapped in cheesecloth, then the curds are drained by tying together the ends of the cloth, which causes the cheese to resemble a servilleta (napkin ...
Malvarosa Cheese | Gourmet Food World
A rare cheese, Malvarosa is a solid palate-pleasing cheese for the cheese board, with a great firm texture and a buttery flavor. Pair with classic Spanish almonds like Marconas, and a bottle of Chateaunauf du Pape, Rioja or Tempranillo.
Malvarosa from Spain - buy cheese online at Gourmet Food Store
Made from the Guirra sheep in Valencia, Spain, Malvarosa is a very unique sheep's milk Spanish cheese. Cured in cheesecloth, with a sweet flavor and a firm, buttery texture. In an interesting "servilleta" shape - thanks to the cheesecloth.
Malvarosa Cheese | culture: the word on cheese
Cheeses are aged for a minimum of three months beore being released. The texture of Malvarosa is firm and smooth and slightly moist. The paste is a creamy, pale straw color. Flavors are rich and buttery, with notes of caramel and toasted nuts and have the accompanying sweetness of the sheep's milk. Malvarosa pairs well with a full bodied Rioja.
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