Artisan beer cheeses made in the traditional Menorcan way but with different components added during the process to give it the aroma and taste of beer.
Before the milk is curdled, German hop flowers are added to give the cheese floral and grassy aromas and a slightly bitter taste. Once the cheese is in the maturing room, where it is left for at least 60 days, it is rubbed with a mixture of oil, barley malt from the brewing process and stout from the Grahame Pearce brewery.
GRAHAMEPEARCE - C/ de Sant Llorenç, 61 - 07712 Sant Climent - Menorca
971 15 60 42
COMANDES@GRAHAMEPEARCE.ES
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