1 KILO EACH or 2.2 LBS. Cincho cheese is a fresh cheese of semi-screamed raw milk from the cow, typical of Guerrero 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. 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 five months in seminatural cava.
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