Brining and Drying ______
The cheese is immersed in brine for the necessary amount of time, which depends on its size. Campos Góticos cheeses mature or “ripen” naturally in a drying room and the mould is brushed when they are ready to be labelled for sale, using no plastic-based paints on the outside.
Dry Extract Fat/Dry Extract pH Salt
64.77% 54% 5 3.2%
Typical cylindrical cheese with a band around it and the herringbone markings on the top and bottom.
The dark beige rind is well-defined. The inside of the cheese is compact with small, irregular “eyes” of mechanical origin. Straw-coloured paste with a rice-grain texture but not crumbly. A full, persistent flavour, buttery to oily with just the right amount of salt and the typical aromas of cured sheep’s cheese.