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| Guirra Sheep |
| Enrique used a rare and native breed of sheep, the Guirra, to make the Malvarosa®. |
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| Malvarosa® Curd |
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| Pressing Curd |
| In Spain, Enrique sells Malvarosa® in the shape of Manchego. |
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| About to tie the Servilleta |
| Malvarosa® is formed in the shape of a "servilleta" (cheesecloth) and is handpressed instead of with the plastic molds as is done for Spain. This shape is made exclusively for Forever Cheese as is the name. |
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| Wrapped Servilleta |
| Once wrapped, the curd drains for 24 hours. |
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| A finished piece of cheese |
| Taken in the shop attached to the cheese plant 30 minutes from Valencia - in Albal. |
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