1 KILO EACH Cincho cheese is a fresh cheese of semi-screamed raw milk from the cow, typical of Guerrero and Morelos, in Mexico. It is used as an ingredient for salads, tacos and stews, and is also considered table cheese. Its name comes from the "cincho," the hoop or mould with which it is made, traditionally from Ixtle, which gives it the cylindrical shape and its typical texture of slits. Cincho cheese is rich in protein, calcium and phosphorus.It is of intense flavour, slightly acidic, lumpy, soft and firm texture, and yellowish white or white. The cheese is placed on the girdle, the mould, and pressed, to extract the remaining whey. On the girdle, it will remain until 48 hours. Finally, it is allowed to mature for more than four months in seminatural cava.
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