Created in 1993 by Catalan cheesemaker Josep Cuixart from Fortmages Can Pujol, the name Ros translates to “Blondie,” an affectionate nickname given to Josep, but also referring to the cheese’s straw-colored, interior paste when mature.
Made from 100% pasteurised milk from Assaf sheep, a breed from Israel. Firm, compact and somewhat creamy texture. Developed, full and balanced flavour of salt, which enters smoothly and gradually gives off different nuances due to its maturation. Profuse aromas of butter and bacon.
Ros Petit is a cured sheep´s milk cheese with a cylindrical shape with flat faces and sharp edges, with a natural rind, in shades of wood and grey. It has small, irregularly distributed eyes on the inside and a faint, concentrated yellow colour, characteristic of sheep's milk. Tightly cut and tender in texture. Sweet notes of sheep's milk on entry, with a very integrated salt and medium intensity. Medium persistence, leaving a mild flavour at the end, very pleasant.