Kozlar cheese aged in pressed wine grapes

Hard, Dalmatian goat milk cheese - aged in pressed wine grapes

Strenght: 4*
Milk Type: Goat
Heat Treatment: Pasteurised
Style: Hard
Region: Ravni Kotar, Croatia
Age: 1 month
Rennet type: Vegetarian

 
 
Price for 1 kilogram: 199,50 kn
PRICE: 199,50 kn
 
 
 
Available: 50kg
 
Product code: 11602KOZMOS
 
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Available in 7-10 days
 
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Taste
Aged for a minimum 3 months, our goat milk cheese is a huge favorite due to it's versatility and natural goat milk qualities. The gently aroma will not put off those adverse to typical goat milk characteristics and the thin rind opens to a supple texture with a mild and creamy taste. A perfect introduction to goat milk cheeses as our Kozlar does not carry the typical goat-y bitterness.

Our Master Affineur takes young Kozlar cheese and ages it in pressed red wine grapes (must) from one of Croatia's most celebrated wine producers, Boskinac on the Island of Pag. Whilst the cheese ages, it slowly and surely infuses with the pungent purple must to create a unique sweet and delicate aroma and taste, and a softer and somewhat more supple texture.

Background
Aging cheese, sometimes called ripening, is the most important stage of cheese production. As cheese ages, microbes and enzymes transform the texture and intensify the flavour.

However, not so long ago this was a big problem where cool conditions weren't available, for cheese needs a constant and cool temperature to prevent the growth of harmful bacteria and to develop its appearance, texture, flavour and aroma. All qualities which make each cheese unique. More importantly perhaps, preserves the cheese for consumption at a later date.

As a result, some interesting solutions were employed to combat the effects of summer temperatures. Underground caves we're commonly used where available, others aged cheese in wine must, and on the Island of Pag as Gligora's master affineur recounts in her recent interview, her Grandma used to coat her Paški sir in ash.

In 2011 Gligora reestablished the traditional practice of aging cheese in wine must and every autumn, take gallons of wine must from celebrated wine producers Boškinac on the Island of Pag. Various cheeses of different milks are submerged in the pungent purple must, which slowly and surely infuses with the cheese to create a unique sweet and delicate aroma, and a softer and somewhat more supple texture.

By reestablishing this traditional practice, Gligora have created yet another incredible cheese. None can argue with the international expert judges at the International Cheese Awards in Nantwich who in March 2014, unanimously agreed that Paški sir iz mošta was the greatest sheep milk cheese of the year, and duly awarded a Gold medal.
 

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