{"title":"Freeze-dried Cheese","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eArtisanal freeze-dried cheese: concentrated flavor, unique texture, and long shelf life. A new way to experience quality cheese.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"parmesano-liofilizado","title":"Clouds of Reggiano","description":"\u003cp class=\"p1\"\u003eParmigiano Reggiano DOP is the long-aged cooked-pressed cow-milk cheese of Emilia-Romagna,\u0026nbsp;produced under Consorzio supervision in Parma, Reggio Emilia, Modena, Bologna (left of Reno)\u0026nbsp;and Mantua. When aged twenty-four months and beyond, the cheese develops the tyrosine-crystal\u0026nbsp;complexity that signals long ferment: pineapple, brown butter, hazelnut, dried-fruit umami. Reggiano\u0026nbsp;Clouds takes that aged paste, blends it with milk into a crema — the cream phase introduces an\u0026nbsp;additional water-bound aromatic and a smoother starting matrix — then freeze-dries the cream into\u0026nbsp;airy crystalline tiles. Vacuum sublimation preserves the protein matrix and the lipid-bound aromatic\u0026nbsp;volatiles intact while removing water, concentrating the flavour-load several times over per gram.\u0026nbsp;The result is a brittle, melt-on-tongue tile that releases a hyper-concentrated Parmigiano: brown\u0026nbsp;butter, walnut, dried-pineapple sweetness, sea-salt mineral, broth. Distinct from grated Parmigiano,\u0026nbsp;which retains protein-fibre structure; the cloud is brittle and dissolves rapidly to a fresh-cream-with-\u0026nbsp;aged-tyrosine register on contact with hot moisture.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143022944639,"sku":"LI-2301","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/nubes-riggiano.png?v=1777980648"},{"product_id":"nubes-de-la-mancha","title":"Clouds from La Mancha","description":"\u003cp class=\"p1\"\u003eReggiano Clouds’s Iberian sibling. Artisan semicurado Manchego — raw Manchega ewe milk,\u0026nbsp;organic D.O. — is blended with milk and freeze-dried into airy crystalline ivory tiles. The lisozima\u0026nbsp;de huevo used in DOP Manchego carries through to the freeze-dried form (declared accordingly).\u0026nbsp;Manchego differs from Parmigiano in fat composition: sheep milk carries far more butterfat than\u0026nbsp;cow’s milk, and a higher proportion of medium-chain fatty acids — caproic, caprylic, capric — which\u0026nbsp;carry the lanolin and characteristic ovine notes. When freeze-dried, those medium-chain acids and\u0026nbsp;their ester volatiles concentrate; the lanolin signature of well-aged Manchego is amplified rather than\u0026nbsp;masked. Where the Italian Reggiano Clouds read as brown butter and walnut, La Mancha Clouds\u0026nbsp;read as lanolin-and-honeyed-hazelnut — the unmistakable signature of the high meseta and the\u0026nbsp;Manchega ewe.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57218139193727,"sku":null,"price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/nubes-manchego.png?v=1777377985"},{"product_id":"eco-del-rebano","title":"Echoes of the Flock","description":"\u003cp class=\"p1\"\u003eSpanish rulo de queso de cabra — fresh-style goat cheese in its characteristic log form — freeze-dried into crisp white-ivory tiles. The flavour signature of queso de cabra is dominated by short-and medium-chain fatty acids — caproic, caprylic, capric — which carry the characteristic caprino\u0026nbsp;register, plus methyl ketones from lipolysis; lactic acid contributes the sharp tang. Freeze-drying\u0026nbsp;preserves the entire fatty-acid suite intact and concentrates them by removing water. The result is a\u0026nbsp;tile that reads as the rulo amplified — sharper lactic, more present caprylic, more crystalline mineral,\u0026nbsp;with the original cellular structure preserved as airy crystalline shards. The Spanish farmhouse goat-\u0026nbsp;cheese tradition gives the substrate; the freeze-drying is the contemporary technique. Echoes of the\u0026nbsp;Flock names what it is: the cellular memory of the live rulo, plated dry.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456807575935,"sku":"LI-2305","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/eco-de-rebano2.png?v=1777890485"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/ZALES_REGO_ABRIL_00037.jpg?v=1777907684","url":"https:\/\/www.zalesrego.com\/en\/collections\/liofilizado-queso.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}