Flamingo is a Spanish style cheese originating from La Mancha and locally known as Manchego. This is Kokerboom’s delightful version of it, a medium to hard cheese with an ivory-coloured centre. The rind is rubbed with paprika and olive oil. Flamingo is the final product of champion Guernsey cows milk containing A2 proteins.
Maturation:
The Flamingo can be eaten at 13 weeks, when it is known as “curado” or “viego” after two months – keeps well after that with flavours improving all the time.
Flavour:
Usually made with ewes milk, we make ours with Special Select, Golden Guernsey, grade A22, full cream milk. The addition of Lipase, a natural dairy enzyme, helps to emulate the original flavour. It is a medium to hard cheese with a slightly crumbly but creamy interior.
Ingredients:
Pasteurised cow’s milk, microbial rennet, mesophilic culture, CaCl, paprika, olive oil.
Allergen warning:
Contains cows milk and lactose
Storage instructions:
Keep in an airtight container. Wipe unwanted mould with light saline.
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