1/2 Umami cheese from Cerrato national award 1.4 kg. approx.
1/2 Umami cheese from Cerrato national award 1.4 kg. approx.
1/2 Umami cheese from Cerrato national award 1.4 kg. approx.
1/2 Umami cheese from Cerrato national award 1.4 kg. approx.
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1/2 Umami cheese from Cerrato national award...
1/2 Umami cheese from Cerrato national award...
1/2 Umami cheese from Cerrato national award...
1/2 Umami cheese from Cerrato national award...

1/2 Umami cheese from Cerrato national award 1.4 kg. approx.

€17.95
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1/2 Umami cheese from Cerrato national award 1.4 kg. approx.

 

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1/2 Umami cheese from Cerrato national award 1.4 kg. approx.

Professor Kikunae Ikeda discovered that there was a flavor that could not be related to the 4 classic flavors. He realized that it was a common flavor, tasty and present in many foods. He called it: Umami, a Japanese word that comes from the combination of the terms umai which means "delicious" and mi which means "taste", that is, delicious taste. To the traditional basic tastes: sweet, salty, sour and bitter, the umami taste was added, also called the fifth taste.

Umami favors the final digestion, since the brain receives pleasant and succulent taste sensations. In addition, it activates greater salivation in the mouth, managing to improve digestion and accentuating that taste experience. The inclusion of umami in our diets can be essential in order to create more palatable meals by reducing the salt content.

Cerrato Umami is a cheese made from a mixture of sheep's and cow's milk, pasteurized from semi-cooked pressed paste and cured under special ripening conditions. Firm and compact paste of light yellow color, the result of the mixture of cow and sheep milk and the maturation time. When cut, it presents small, unevenly distributed eyes.

Succulent and intense smell of dairy and sweet notes. Firm texture on the palate, slightly elastic and with good solubility. Intense flavor where the umami flavor stands out, accompanied by notes of sweet nuts, which offers a very round bouquet. High persistence in the mouth. Umami aftertaste. Without a doubt, a cheese with a very "personal" flavor profile.

Ingredients: Pasteurized cow's milk (min. 70%) and sheep's milk (min. 20%), salt, rennet, stabilizer: calcium chloride, preservative: lysozyme (derived from eggs) and lactic ferments. Inedible rind. Origin of milk Spain.

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