"Nevat", the Catalan word for "snow" is a fitting name for this gorgeous cheese with its downy white penicillium mold rind. The curds are drained in a knotted cheesecloth bag which gives Nevat its unique shape, and then aged for 2-3 months. It ages from the outside in producing an interior that is smooth and creamy at the edges and firmer and chalkier at the center. Nevat is luxurious and buttery upon first bite, and herbal and sweet on the second. This one doesnt need anything but a loaf of crusty bread and a glass of sparkly Cava.
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