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Costa Negra

CATALUNYA
Milk of Cow
Fresh
Taste: Light
Texture: Creamy
Pasta: Semi-hard
2 Kg
Semi-cured
Cava Brut
DESCRIPTION

The Costa Negra (Black Coast) cheese is produced from fresh cow’s milk, with a minimum curing process of between five and six weeks. It is cylindrical and weighs between 2 and 2.5 kilograms (4.4 and 5.5 pounds). Its rind is blackish and the interior is compact and elastic. It is sweet, perhaps a bit acidic at the end and at the same time it melts in your mouth. It can be accompanied by cold cava or else a good white wine.

BUY CHEESE BOARDS that include this cheese
Spain I (Light)
QUESOS FROM CATALUNYA
Tupi
Serrat
Costa Negra
Drap
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
It is sweet, perhaps a bit acidic at the end, that can be tasted with a good, cold regional cava.