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Sarró (in catalan means “Wrapped in a cloth”) de buffala has a distinctive flavour, intense but refine with bitter notes. During its curing time the cheese develops in its rind natural moulds such as “Mucor” which gives the cheese hints reminiscent of forest, earth and mushrooms. It presents a whitish colour. This cheese is a must in any cheese board, accompanied by dry figs or quince paste. It goes really well with a fruity glass of white wine.

Origin: Moiá (Barcelona, Catalonia)

Curing time: mínimum 4 months. “Queso de Pañoleta” (Wrapped in a “Cheesecloth”) Flipping of the cheese: Daily.

Rind: “Pell Florida” (Covered in Natural mould. A mixture of Mucor and other penicilliums). Washed once cured. Edible.

Texture: Semi hard .

Animal breed: Bufala de Agua Murrah. And goat´s breed Alpina, murciana and granadina

Feeding: Free Range. Pastures and Cereals.

Milk: Fresh, from the day.

Ingredients: Pasteurised buffalo's and goat's milk (98%) (buffalo's (> 60%)) (goat's milk (>25%)), Salt (1,50%), Calcium chloride (0,03%), Rennet (0,03%), Lysozyme from egg (0,01%), Lactic starters (0,001%)

Contains: MILK, EGG and products thereof. (Lysozyme, egg protein) GLUTEN FREE. LACTOSE FREE. NON EDIBLE RIND. NO GMO.

Whole Cheese Price £28.69 per kg, typically 1.5kg, please contact via email for exact weights and availability.

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