Sheep’s milk cheese with Designation of Origin. Whole natural cheese, made of traditional methods based on raw sheep’s milk, which comes from monitored livestocks, vegetal rennet and salt, and then its maturing process for more than sixty days. Light and fine rind, semi-strong, its main feature is its highly creamy texture. On account of its characteristic aroma and intense and developed taste, it turns out to be melting into the palate, barely salty and slightly sour due to the use of the vegetal rennet.
ORIGIN: Extremadura. INGREDIENTS: Raw sheep’s milk, natural vegetal rennet and salt. CURING PROCESS: Minimum 2 months.
Let stand for a while before consuming. Around 20ºc. It must be tasted with bread, croutons (fried bread), breadsticks or simply spread on a toast using a spoon or a knife.
Using a sharpened knife the upper cheese’s side comes opened, just like a lid. Once finished, cover the cheese again and keep in a cool place.