Artisan beer cheeses made in the traditional Menorcan way but with different components added during the process to give it aroma and beer taste.
Before curdling the milk, German hop flowers are added to provide floral and grassy aromas and a slightly bitter taste. Once the cheese is in the ripening chamber, where it will rest for a minimum of 60 days, it is rubbed with a mixture of oil, barley malt from the brewery's barley malting process, and stout from the Grahame Pearce brewery.
GRAHAMEPEARCE - C/ de Sant Llorenç, 61 - 07712 Sant Climent - Menorca
722 242 795
COMANDES@GRAHAMEPEARCE.ES
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