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Minimum maturation of 17 months.
Dark colored rind, Tuscan yellow interior paste. Strong flavor and aroma, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from eggs).
Approximate weight: 2.6 Kg. Vacuum packed.
In Ganadería Encinasola, we create cheeses exclusively from the milk of our sheep, obtaining a unique and sustainable product. We are located in Castilla La Mancha, the birthplace of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real), which is located at the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All of this, combined with the quality of the raw material, which comes from our own sheep, allows us to obtain a unique cheese.
Currently, almost all of the products in our catalog have won an award at the World Cheese Awards.
Minimum maturation of 17 months.
Dark colored rind, Tuscan yellow interior paste. Strong flavor and aroma, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from eggs).
Approximate weight: 2.6 Kg. Vacuum packed.
In Ganadería Encinasola, we create cheeses exclusively from the milk of our sheep, obtaining a unique and sustainable product. We are located in Castilla La Mancha, the birthplace of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real), which is located at the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All of this, combined with the quality of the raw material, which comes from our own sheep, allows us to obtain a unique cheese.
Currently, almost all of the products in our catalog have won an award at the World Cheese Awards.
