Sole Gran Queso

$18.99/Lb
$18.99/Lb


This hybrid comes from the heart of it all in Monroe, Wisconsin. The format, texture, and general recipe are meant to embody the ubiquitous Spanish sheep milk Manchego. However, the talented new generation of cheesemakers at the Roth Kase Cellars prefers the milk of their local cow dairy co-op. The authentic looking texture on the rind comes from baskets used to drain the fresh curds, before they're aged for 3-4 months. This bovine twist on the classic has the same sharp, nutty magic, with a sweet, mellow finish thanks to the cinnamon rubdown that makes the rind red. Grate, slice or snack - you really can't go wrong, here. A bold, fruity red wine softens any mistakes, should they occur. 2011 American Cheese Society Winner

Just the Facts

Country
United States
Region
Wisconsin
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
6-9 months