Aged sheep cheese made with sheep milk from the Sierra de Cádiz. With maturation, it becomes darker and acquires more intense and differentiated flavors depending on the type. It leaves a pleasant aftertaste on the palate.
Maturation: 4 to 7 months.
Intensity: medium mild as it is a sheep cheese with special maturation.
Rind: natural
Characteristics: cheese with a white color, mild flavor on the palate, and firm texture.
Packaging: vacuum packed.
Type of milk: pasteurized
It is considered one of the best sheep cheeses in Europe thanks to its first place in the prestigious Roma Award 2008. It is one of our most awarded cheeses nationally and internationally.
AWARDS :
- First place in aged sheep cheese at “Artisan Cheeses of Andalusia 2008”
- First place in aged sheep cheese at the “Andalusian Artisan Cheese Contest Sierra de Grazalema 2009”.
- Third place in aged sheep cheese at “Andalusian Artisan Cheese Contest Sierra de Cádiz 2010”.
- Second place in aged sheep cheese at the “Andalusian Artisan Cheese Contest Sierra de Cádiz 2010”.
- Third place in aged sheep cheese at the “Andalusian Artisan Cheese Contest Sierra de Cádiz 2011”.
- Second place in aged sheep cheese at the “Roma Award 2006”.
- First place in aged sheep cheese at the “Roma Award 2008”.
- Second place in aged sheep cheese at the “Roma Award 2009”.
- Silver Medal for aged sheep cheese at the “World Cheese 2009”.
- Silver Medal at the World Cheese Awards 2019
AVAILABLE FORMATS:
Round cheeses of 2 Kg.
Wedges of 1 Kg.
Wedges of 1/2 Kg.
STORAGE AND CONSUMPTION:
Store in a cool, dry place
It is recommended to consume between 16 and 18º C
Ingredients: SHEEP milk, salt, rennet, stabilizer (calcium chloride), and lactic ferments.
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