Quesos de cerveza artesanos de elaborados de la manera tradicional menorquina pero con diferentes componentes añadidos durante el proceso para darle aroma y gusto a cerveza.
Antes de cuajar la leche se añaden flores de lúpulo alemán para aportar aromas florales y de hierba y un ligero gusto amargo. Una vez el queso está en la camara de maduración, donde reposará por un mínimo de 60 días, se le van haciendo friegas con una mezcla de aceite, malta de cebada de las elaboraciones de cerveza y cerveza negra de tipo Stout de la fàbrica de cerveza Grahame Pearce.
GRAHAMEPEARCE – C/ de Sant Llorenç, 61 – 07712 Sant Climent – Menorca
971 15 60 42
COMANDES@GRAHAMEPEARCE.ES
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