Ros Cheese
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Made as an artisan cheese in the Basque (Barcelona) region of Spain, Ros is a variety that uses pasteurized sheep's milk as its main ingredient. Aged for a period of time that may range from 4 to 6 months, Ros Cheese is formed into small wheels approximatley 1 pound in weight that contain a grey, washed outer rind. Somewhat sweet in aroma and slightly earthy or nutty in flavor, this cheese has a firm textured paste with a pale straw coloring. Small crystalized protein deposits can be seen throughout the paste as it is sliced, which provide a distinct but soft crunch when eaten.
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Ros Cheese Glossary Term - Related Content
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Types of Milk | Animal Feed | Geology | Seasons and Weather
Types of Milk
Milk from Animals
Most types of cheese that consumers have become accustomed to seeing on store shelves are produced from the milk of three animals: cows, sheep, and goats.
Cheese Groups | Forms of CheeseUses of Cheese | The Issue of Mold and Crystallization in Cheese
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