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Minimum maturation of 14 months.
Rind covered with Iberian lard, Tuscan yellow interior of the paste. Powerful flavor and aroma, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (egg derivative).
Weight approx: 0,700g. 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 in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All 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 the products we have in our catalog have won an award at the World Cheese Awards.
Minimum maturation of 14 months.
Rind covered with Iberian lard, Tuscan yellow interior of the paste. Powerful flavor and aroma, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (egg derivative).
Weight approx: 0,700g. 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 in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All 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 the products we have in our catalog have won an award at the World Cheese Awards.
