Cured Sheep Cheese with Rosemary

Cured sheep cheese with rosemary made from sheep milk from the Sierra de Cádiz using traditional methods. As it matures, it becomes darker and acquires more intense and differentiated flavors depending on the type. It leaves a pleasant aftertaste on the palate.

Maturation: Between 4 and 7 months. In the final maturation period, the cheese is coated with Iberian lard and rosemary to enhance its flavor and aroma.

Intensity: medium due to its special curing and being coated with rosemary.

Rind: natural, coated with Iberian lard and rosemary.

Characteristics: white cheese with an intense flavor on the palate and firm texture. Aroma of rosemary.

Packaging: vacuum packed.

Type of milk: pasteurized

Awards :

• Bronze Medal for cured sheep cheese with rosemary at the “World Cheese 2009“ competition
• Bronze Medal for cured sheep cheese with rosemary at the ” World Cheese 2011″ competition

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, Iberian lard (pork fat and antioxidant E320), rosemary (2%), salt, rennet, stabilizer (calcium chloride), and lactic ferments.

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