Handmade Sheep’s milk cheese With Truffle
Handmade Sheep’s milk cheese, matured with truffle inside.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
With the aroma of truffles and the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk cheese with black garlic
Handmade Sheep’s milk cheese, matured with black garlic inside.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
With the characteristic flavor provided by black garlic and the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk cheese with boletus
Handmade Sheep’s milk cheese, matured with boletus inside.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
With the aroma notes given by the boletus and the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk cheese with mojo picón
Handmade Sheep’s milk cheese, matured with “mojo picón” inside.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
With the characteristic flavor of mojó picón and the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk with iberian butter
Handmade Sheep’s milk cheese, , matured with Iberian pork lard on its rind.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
Intense and authentic iberian character, with the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk cheese with rosemary
Handmade Sheep’s milk cheese, matured with rosemary and Iberian pork lard on its rind.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
With an intense and delicious aroma of rosemary and the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk cheese with muscatel and honey
Handmade Sheep’s milk cheese, matured with muscatel wine and honey inside.
Curation for a minimum of 6 months.
Characteristics
Curation for a minimum of 6 months.
3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/8 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C.
Vacuum-packed pieces to maintain their flavor and quality.
With the sweetness provided by muscatel and honey and the “bouquet” of one of the best cheeses in the World, which can only be obtained from sheep’s milk in its purest and most natural state, without heat processes and with suitable curation.
Produced from unpasteurised raw 100% sheep’s milk.