Cured Cheese in Iberian Lard Sheep

Cured sheep cheese in Iberian lard 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 coated with Iberian lard to enhance its flavor and aroma.

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

Rind: natural coated with Iberian lard.

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

Packaging: vacuum packed.

Type of milk: pasteurized

AWARDS :

• Bronze Medal for cured sheep cheese in lard at the “World Cheese 2010” competition
• Bronze Medal for cured sheep cheese in lard at the “World Cheese 2018” competition
• Bronze Medal at the World Cheese Awards 2019
• Gold Medal at the World Cheese Awards 2021

WHAT OUR CUSTOMERS THINK

José María: "The lard gives a spectacular touch to the cheese. It softens the cheese a bit and adds a unique flavor."

Diego: "The aroma of the cheese is intense, strong flavor with a slight spiciness, leaving a good aftertaste on the palate."

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 (4%) (pork fat and antioxidant E320), salt, rennet, stabilizer (calcium chloride) and lactic ferments.

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