Queso Botello
Cueva Sosa
Cueva Sosa
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Key Data:
- Type of Milk: Raw milk from Majorera goat, Canarian sheep or a mixture of both
- Origin: Cueva Sosa, Saucillo, Gáldar, Gran Canaria
- Texture: Creamy with small mechanical eyes
- Flavor Profile: Characteristic with a milky aroma and a touch of traditional cheeses from the Guía-Gáldar area
Description: Felipe Mendoza Ramos' cheese factory is located in Cueva Sosa, Saucillo, in the municipality of Gáldar, in Gran Canaria. It is dedicated to the production of semi-cured cheese from raw milk from Majorera goats, Canarian sheep or a mixture of both. The cheese factory has about 120 goats and 300 sheep and produces around 9,000 kg of cheese per year, which can be tasted and purchased at the cheese factory itself or sold to ripeners.
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Tasting Notes
Tasting Notes
The cheese is pressed and curdled with animal rennet, with a minimum maturation of 45 days. It has a creamy texture due to sheep's milk and features small mechanical eyes. Its flavor is characteristic, with a dairy aroma and a touch of traditional cheeses from the Guía-Gáldar area.
Pairing Suggestions
Pairing Suggestions
This cheese pairs well with nuts, artisan bread and a glass of dry white or light red wine. It is also ideal to incorporate into cheese boards or enjoy alone.
Ingredients
Ingredients
• Raw Majorera goat milk
• Canarian sheep's milk
• Animal rennet
• Shall
Storage Instructions
Storage Instructions
Store cheese wrapped in wax paper or parchment paper in the refrigerator. Take it out of the refrigerator and let it come to room temperature before serving for the best flavor.
