Description

Semi-cured cheese is one of the most demanded and consumed cheeses in Spain. That is why we try to make the best semi-cured sheep cheese, made with raw milk. Due to its short maturation, more than two months, it maintains an intense aroma of raw sheep’s milk, not the notes of a fresh cheese, but maintains the essence and flavor of the milk, from native herds, also getting a very creamy texture, a velvety flavor with a slight acidity pleasant in the mouth and completely natural rind, allowing the bloom of mold.