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Minimum maturation of 14 months.
Natural rind covered with EVOO and rosemary, interior of the pasta with a Tuscan yellow color. Powerful flavor and aroma with aromatic tones from the rosemary, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approximate weight: 350 g. Vacuum packed.
At 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 at the foothills of Cabañeros National Park and at the feet 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 awards at the World Cheese Awards.
Minimum maturation of 14 months.
Natural rind covered with EVOO and rosemary, interior of the pasta with a Tuscan yellow color. Powerful flavor and aroma with aromatic tones from the rosemary, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approximate weight: 350 g. Vacuum packed.
At 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 at the foothills of Cabañeros National Park and at the feet 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 awards at the World Cheese Awards.
