Cerrato 1968 is, without a doubt, the jewel in the crown of Cerrato Cheeses due to its unmistakable characteristics. It is a cheese with a silky blend of raw sheep’s milk and pasteurised cow’s milk, with an intense flavour, thanks to its prolonged ripening process of over 250 days, which is pleasant on the palate. When you taste it, a slight and perfectly balanced spicy touch can be observed, filling all those who taste it with joy.
Cerrato 1968
Ingredients
Raw sheep’s milk (min. 50%) and pasteurised cow’s milk (min. 40%), salt, rennet
Allergens
Product Information
Aromatic Profile
Pairing
Ale or high fermentation beers, very fruity dry white wines and medium Crianza red wines.
The best accompaniments for Cerrato 1968 are grapes, raspberries, quince jelly, vegetables and pickles.
Tasting Diagram
Sensory Qualities
Appearance
Slightly grainy.
Taste
The raw sheep’s milk provides a great intensity of characteristic flavours and aromas, softened by the cow’s milk. Balanced acidity and salt in the mouth. It has a slight spicy and balanced touch that will fill you with joy.
Smell
Very intense aroma, reminiscent of the nuances of very ripe fruit, with animal and leather hints.
Touch
Silky texture
Other formats
If you are looking for a unique way to enjoy this cheese, its version in oil will not leave you indifferent. The combination of extra virgin olive oil (EVOO) with Cerrato 1968 is an authentic gastronomic experience that takes the flavour of this strong cheese to the next level. A unique combination of flavours that is difficult to find in other gastronomic products.
An ideal choice for cheese lovers looking for a different gastronomic experience. If you haven’t yet tried the version in oil, don’t wait any longer to discover this culinary delight!
Recommendations
Serving Suggestions
Consume at an optimal temperature of 16ºC, open at least 20 minutes before consumption and leaving it at room temperature to enjoy all its aroma and flavour.
Recommended Cut
Cubes of approximately 2 cm and wedges of approximately 5 mm.
