Maturation: 4-6 months
Cheese Type: Uncooked, Pressed cheese
Riberiego means ‘Irrigation’ in Spanish, as this producer wanted to pay tribute to the shepherds and their herd of ewes who did not practice the transhumance and remained instead in their usual place of grazing along the river banks, doing the hard work of field.
Made only with local ewe herd’s milk following a specific grazing regime that gives a milk of superior quality, the paste is ivory, granular in texture but melting in the mouth.
This version has been matured with Pimentón de la Vera. Pimentón de la Vera is a type of paprika and one of the most popular condiments in the Spanish traditional cuisine. The distinctive colour makes it easily recognisable. Its powerful spicy taste comes with a nice fruity bouquet and typical caprine notes. Add some dates, dried plums, or cherry for a perfect pairing.
Red wines (Cabernet Sauvignon, Rioja)
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Cheese Club Team