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Minimum maturation of 14 months.
Natural rind covered with EVOO and rosemary, interior of the pasta of Tuscan yellow color. Strong flavor and aroma with aromatic tones from the rosemary, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approximate weight: 2.8 kg. Vacuum packed.
In Encinasola Livestock we create cheeses only from the milk of our sheep obtaining a unique product and in a sustainable way. We are located in Castilla La Mancha, cradle of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real) village that is in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All this added to the quality of the raw material, which comes from our own sheep, makes us obtain a unique cheese.
At present, almost all the products we have in our catalog enjoy a prize in the World Cheese Awards.
Minimum maturation of 14 months.
Natural rind covered with EVOO and rosemary, interior of the pasta of Tuscan yellow color. Strong flavor and aroma with aromatic tones from the rosemary, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approximate weight: 2.8 kg. Vacuum packed.
In Encinasola Livestock we create cheeses only from the milk of our sheep obtaining a unique product and in a sustainable way. We are located in Castilla La Mancha, cradle of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real) village that is in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All this added to the quality of the raw material, which comes from our own sheep, makes us obtain a unique cheese.
At present, almost all the products we have in our catalog enjoy a prize in the World Cheese Awards.
