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.
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.
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.
Pasteurised cow’s milk, microbial rennet, mesophilic culture, CaCl, paprika, olive oil.
Contains cows milk and lactose
Keep in an airtight container. Wipe unwanted mould with light saline.
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