This is a raw sheep and goat milk cheese from Portugal's Beira Baixa region, located between Portugal's central mountains and the Spanish border. Made with animal rennet, Amarelo has a yellowish paste and small irregular holes; its texture ranges from semi-soft to firm. The flavor of this artisan cheese reflects its homeland: rugged and rustic with a hint of Portugal's sea salt.Not a cheese for the faint of heart, Amarelo has a distinctive aroma
and a forceful, buttery flavor. Along with its piquancy, the cheese parts with a pleasant sensation. Grassy overtones of sheep's milk develop as they linger, leaving you with the desire to take another bite. Pair Amarelo with Pinot Noir or other, spicier reds that can bring out the rich, earthy flavors of the milk.
No comments:
Post a Comment