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Semi-cured sheep cheese is made with pasteurized milk, the curd is pressed between cloths and matures for 2 or 3 months, this period is called semi-maturation. Its balance between the appearance of cured cheese and the taste of milk is an optimal point of the cheese for many. Its rind has those marks of esparto, due to its braid.
Presented in a half piece. Approx. weight 450g.
Semi-cured sheep cheese is made with pasteurized milk, the curd is pressed between cloths and matures for 2 or 3 months, this period is called semi-maturation. Its balance between the appearance of cured cheese and the taste of milk is an optimal point of the cheese for many. Its rind has those marks of esparto, due to its braid.
Presented in a half piece. Approx. weight 450g.
