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Semi-cured cheese made from raw sheep's milk. Pressed paste, matured for about six months for the large format, a period which we call half-ripening
There are those who find in this half-ripening, the optimum point of the cheese. This is due to the balance between the fading milk flavour and the mature cheese flavour that is appearing
By working the raw milk, without subjecting it to any heat treatment for preservation, the organoleptic properties of semi-cured sheep's milk cheeses appear in all their intensity
Weight approx. 700grs. Weight approx. 700grs
Made in the Sierra de Albarracín (Teruel). Weigh approx. 700grs
Semi-cured cheese made from raw sheep's milk. Pressed paste, matured for about six months for the large format, a period which we call half-ripening
There are those who find in this half-ripening, the optimum point of the cheese. This is due to the balance between the fading milk flavour and the mature cheese flavour that is appearing
By working the raw milk, without subjecting it to any heat treatment for preservation, the organoleptic properties of semi-cured sheep's milk cheeses appear in all their intensity
Weight approx. 700grs. Weight approx. 700grs
Made in the Sierra de Albarracín (Teruel). Weigh approx. 700grs
