Sheep’s cheese cured 6 months, 1.3 kg approx.
With an ivory colour, this cheese is cured for months, clean aromas and high intensity with clear notes of maturation, we find in this cheese a dense texture, of great buttery and intense aromatic sensation of great balance with the sheep’s milk.
We find in this cheese a sweet and aromatic cheese with a long aftertaste that evokes some really clean mushroom notes due to its excellent rind.
We recommend tasting this cheese including the rind, as it provides a really revealing nuance.
Ingredients: milk, rennet, salt and preservative, E-1105 (egg derivative).
Sheep’s cheese matured in the cellar for 14 months.
A high quality cheese due to its maturation, made from raw sheep’s milk.
Cylindrical in shape, it comes in different sizes and weights. With clean aromas of high intensity, it unleashes a set of notes from its maturation, among which toasted nuts such as walnuts stand out.
With a dense texture in the mouth, this cheese leaves a long aftertaste with hints of cereals and nuts. A clear reflection of the quality and flavours of the land.
Ingredients: milk, rennet, salt and preservative, E-1105 (egg derivative).