Les Escaules is the name of our neighbouring village.
It is on the very popular Red Leicester, originally from the region of central England – the city of Leicester.
We make Roig Les Escaules with raw cow’s milk, adding beef rennet, yeast and salt. Its red/orange color comes from the natural dye – Annatto.
The same manufacturing process is followed as cheddar but with slightly less acidification, and the curds are cooked at a lower temperature which gives it a softer texture.
After cheddaring, the durds are finely milled and pressed it with a high weight for 24 hours. We then wrap each piece with a cloth soaked in olive oil, which givea a clean rind after ripening.
Texture: It is a friable cheese, similar in texture to its cousin the Eixart, but less crumbly.
Color: Red, orange.
Taste: Complex, balanced, smooth, slightly sweet. Hints of nuts.
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