Zimbro
Zimbro is a creamy, herbaceous, raw sheep's milk cheese from Portugal's Serra da Estrela region, known for its unique use of thistle rennet (from cardoon) for coagulation, giving it a distinct vegetal, slightly tangy flavor, often enjoyed scooped out of its rind, paired with sweet accompaniments like honey or cider. It's a soft, semi-firm cheese with a pudding-like texture, a perfumed aroma, and rich, buttery notes. It's flavor profile is herbaceous, vegetal, slightly bitter notes from the thistle, finishing sweet and rich and perfectly pairs with sweet things like honey, fig jam, or chocolate. Try Serving it with cider, Moscatel wine, or a juniper-infused gin.
Zimbro
Zimbro is a creamy, herbaceous, raw sheep's milk cheese from Portugal's Serra da Estrela region, known for its unique use of thistle rennet (from cardoon) for coagulation, giving it a distinct vegetal, slightly tangy flavor, often enjoyed scooped out of its rind, paired with sweet accompaniments like honey or cider. It's a soft, semi-firm cheese with a pudding-like texture, a perfumed aroma, and rich, buttery notes. It's flavor profile is herbaceous, vegetal, slightly bitter notes from the thistle, finishing sweet and rich and perfectly pairs with sweet things like honey, fig jam, or chocolate. Try Serving it with cider, Moscatel wine, or a juniper-infused gin.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Zimbro is a creamy, herbaceous, raw sheep's milk cheese from Portugal's Serra da Estrela region, known for its unique use of thistle rennet (from cardoon) for coagulation, giving it a distinct vegetal, slightly tangy flavor, often enjoyed scooped out of its rind, paired with sweet accompaniments like honey or cider. It's a soft, semi-firm cheese with a pudding-like texture, a perfumed aroma, and rich, buttery notes. It's flavor profile is herbaceous, vegetal, slightly bitter notes from the thistle, finishing sweet and rich and perfectly pairs with sweet things like honey, fig jam, or chocolate. Try Serving it with cider, Moscatel wine, or a juniper-infused gin.
