View source for Pago Los Vivales cheese

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'''''Para leer más sobre este queso en castellano, visite '''[http://www.mundoquesos.com/2011/02/pago-los-vivales.html Mundoquesos]'''''

[[Image:Pago Los Vivales cheese.jpg|thumb|300px|right|Pago Los Vivales cheese]]
It is a [[Cheese|cheese]] with a firm consistency and a smooth, hard natural rind.  It has an ivory white body, with a few mechanical holes.  Whilst firm, it melts in the mouth and at the the same time resembles a young cheese, with the intense and elegant flavour of an older cheese.  It has a deep sheepy taste, with a lingering aftertaste on the palate.  It is matured for at least 8 months.

The [[Cheese|cheese]] is also produced with different maturation periods:

*Blue label: 15 days and has a light, clean flavour with a firm, yet fragile texture
*Green label: 4 months minimum, a light flavour, but with character
*Black label:  the one described and pictured 
*Burgundy label:  Over 12 months, very firm, strong, clean and aromatic

In 2008 the cheese won Cincho de Plata in the unpasteurized ewes' milk category  and in 2010 was awarded the Botiguero de Oro in the matured cheese category.  
In 2011 it received a Silver Medal at the  "World Cheese Awards" in the matured, unpasteurised ewes' milk category.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Spanish cheeses]]
[[Category:Castilla-León cheeses]]