Cured Sheep Cheese

Specialty by name. Intense, with character, unique. These are the main features of our cured sheep cheese. Made with raw milk to preserve its natural flora, which provides the aroma and flavor of yesteryear.

It has a firm texture and ivory denoted intense, with great presence of eyes. Hard texture but not dry, creamy palate. Intense and sharp. Cured for at least 3 months.

Formats:

FORMAT: Pieces of 3 kg

CURING: Minimum of 3 months

PRESENTATION: Pieces between 3 and 3,5 kg. Natural crust without wax and painting.

PACKAGING: 2 pieces/box

FORMAT: Pieces of 1 kg

CURING: Minimum of 3 months

PRESENTATION: Pieces between 1 and 1,2 kg. Natural crust without wax and painting.

PACKAGING: 5 pieces/box

FORMAT: Half cheese

CURING: Minimum of 3 months

PRESENTATION: Half cheese between 1,5 and 1,8 kg.Vacuum
packaging.

PACKAGING: 4 pieces/box

FORMAT: Quarter cheese

CURING: Minimum of 3 months

PRESENTATION:Portions of cheese with a weight between 800 g
and 1 kg.

PACKAGING: 8 pieces/box

FORMAT: Portions

CURING: Minimum of 3 months

PRESENTATION: Vacuum packed cheese portions, with a weight between 250
and 400 g.

PACKAGING: 16 pieces/box or 24 pieces/box