Sheep cheese in olive oil made with sheep milk from the Sierra de Cádiz in a traditional way. With aging, it becomes darker and acquires more intense and differentiated flavors depending on the types. It leaves a pleasant aftertaste on the palate.
Aging: Between 4 and 7 months. In the last aging period, the cheese is bathed in olive oil as our ancestors did to protect the cheeses.
Intensity: medium due to its special curing and being coated in olive oil.
Rind: natural coated in olive oil.
Characteristics: cheese with a white color, intense flavor on the palate, and firm texture.
Packaging: vacuum packed.
Type of milk: pasteurized
AWARDS :
- Bronze Medal for cured sheep cheese in olive oil at the “World Cheese 2009” competition
- 1st prize Best Cheese in Oil at the GourmetQuesos Championship of Best Cheeses in Spain 2019
- Silver Medal at the World Cheese Awards 2019
- Silver Medal at the World Cheese Awards 2021
- Bronze Medal at the World Cheese Awards 2021
- Gold Medal at the World Cheese Awards 2023
- Silver Medal at the World Cheese Awards 2024
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, olive oil (3.8%), salt, rennet, stabilizer (calcium chloride), and lactic ferments.
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Quesos el Bosqueño
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