What is it?
A triple-crème pasteurized cow’s milk cheese washed in Beaumes de Venise and topped with macerated currants. Made from organic whole milk from the Straus Family dairy. It has a medium soft creamy paste with a buttery consistency and a subtle, earthy slightly nutty flavor.
A sheep’s milk cheese heralded as the first spreadable Spanish sheep’s milk cheese. From the Murcia region of Spain.
Miticrema has a dense cream cheese-like consistency. Salty and acidic with a bit of bitterness and cream on the finish with some sweetness bundled in. The acids make it sing. Try on a bagel or with fruit preserves on a good bread. It’s much more complex than you would guess.
Made by Mitica and Imported by Forever Cheese in Long Island, NY. It comes in a tiny glass jar.