Tender Sheep’s milk cheese
Fresh Cheese from pasteurised milk, with 1 or 2 weeks curation.
Awarded with the Golden Price in the “Salón Gourmets quesos”. (Gourmet Lounge Cheeses)
Characteristics
7 to 15 days curation.
2 and 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 freshness of recently milked milk and with a unique flavour.
Produced from pasteurised 100% sheep’s milk.
Semi-cured sheep’s milk cheese
Semi-cured sheep's milk cheese, with a minimun curation of 2 months.
It is our most awarded cheese.
Awarded with the Cincho de Oro and the Silver World Cheese Award.
Characteristics
Minimum curation of 2 months.
2 and 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 a soft and intense flavour which can only be obtained with the best sheep’s milk.
Produced from pasteurised 100% sheep’s milk.
Cured sheep’s milk cheese
Cured sheep’s milk cheese, with a minimun curation of 6 months.
Awarded vith the Gourmet Gold Cheeses from the Salón Gourmets and the Gold World Cheese Award.
Characteristics
Minimum curation 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 a very pleasant texture and an exquisite flavour, fruit of the Master Cheese maker’s patience who gives it the necessary time for its maturation.
Produced from pasteurised 100% sheep’s milk.
Semi-cured Handmade Sheep’s milk cheese
Semi-cured Handmade Sheep’s milk cheese, with a minimun curation of 2 months.
Characteristics
Minimum curation of 2 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 mild and intense flavor of its two months of maturity and the bouquet that is only achieved with the milk of sheep in its purest and natural state, without thermal treatments and with a careful selection of the best raw material.
Produced from unpasteurised raw 100% sheep’s milk.
Handmade Sheep’s milk cheese
Handmade Sheep’s milk cheese, with a minimun curation of 6 months.
Awarded with the Bronze Price in the “World Cheese Award”.
Characteristics
Minimum curation of 6 months.
2 and 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 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 in Extra Virgin Olive Oil
Handmade Sheep’s milk cheese, with suitable curation in extra virgin olive oil, high quality, with a minimum curation of 7 months.
Characteristics
Curación mínima de 7 meses.
Vacuum-packed to conserve all its properties, in superior category extra virgin olive oil.
2 and 3 kg pieces. 1/2 cheese, 1/4 cheese, and 1/10 wedge of cheese.
Conservation
Its optimal conservation is between +5º and +10º C
Vacuum-packed pieces to maintain their flavor and quality.
With the bouquet of one of the best cheeses in the world, without heat processes and with suitable curation in extra virgin olive oil directly obtained from the olives, only through mechanised procedures.
Produced from unpasteurised raw 100% sheep’s milk.