La Antigua Semi-cured Sheep Cheese

The semi-cured cheese may be one of the most demanded and consumed in Spain. That is why we try to make the best semi-cured sheep cheese, made with raw milk and a real maturation between 2 and 3 months. Due to its short maturation, it maintains an intense aroma of raw sheep’s milk, from native herds, also obtaining a very creamy texture, a velvety flavour with a slight pleasant acidity in the mouth and a completely natural rind, allowing mold to emerge.