Cheese aged with IPA Beer - Matalobos
Our IPA-aged cheese, also called Matalobos, is made with raw sheep's milk and infused with the Leonese craft IPA beer "Kadabra." This beer is brewed in the village itself.
Matured in a cave 10 meters underground.
- Milk : RAW , whole sheep's milk. Origin: León, Spain.
- Maturation : Cheese with a minimum maturation of 2-3 months.
- Origin : León (Spain)
- Intensity : Very soft | Soft | Medium | Intense | Very intense
- Rind : Edible natural rind. Highly recommended to eat to enjoy the full texture and flavor of the cheese.
- Storage : Keep refrigerated between 2º and 4º. Once opened, wrap in cling film.
- Shipping format : Whole cheese wrapped in food film.
- Recommendation : Allow to cool for at least 30 minutes before serving.
Curiosities about cheese aged with IPA beer
- Bark : Natural and edible bark oiled with EVOO and 100% cocoa.
- Tasting notes : In this cheese, the IPA intensely perfumes the paste with hints of fruit like peach and mango, along with very sparkling notes that are never bitter or fiery. The sweet taste of sheep's milk and malt, along with a light acidity and floral and herbaceous notes resulting from the hop infusion, are all present.
- Aging : Aging in the winery involves successive manual turning and rubbing over months, which creates a moldy crust of fungi and yeast native to the cellar itself. This creates different shades, from white to ash gray and scattered orange flecks, simulating a meadow with flowers or even a rock covered in lichen.
- Pairing : Ideal accompaniment with craft beers.
Ingredients of cheese aged with IPA beer
Ingredients : Raw whole sheep's milk, IPA beer ( gluten-free ), lamb rennet, lactic ferments, and salt. Natural rind oiled with EVOO and 100% cocoa.
Average nutritional value per 100g:
| Energy value | 1906 Kj / 456 Kcal |
| Fats | 38 g |
| of which saturated fats | 25.6 g |
| Carbohydrates | 2.8 g |
| of which sugars | <0.5 g |
| Proteins | 25.6 g |
| Salt | 1.9 g |
Allergens : Milk, Gluten
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Lácteos SieteLobas was established in Ardón, a small town in the Leon region, by master cheesemaker Javier Barrera. In this setting, it boasts small family farms that have been raising cows, sheep, and goats for generations.
Because these farms are so small, Siete Lobas ensures that all animals' feed is 100% natural . They also ensure that all of their milking is done with special care and dedication.
Siete Lobas cheeses mature in a traditional Leonese cellar , a spectacular underground earth cave where all the maturing processes for each cheese are carried out (turning, washing and brushing).
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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