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Pure sheep's cheese is one of the most outstanding products of Castilla y León. The variety of nuances and flavors that characterize it make it a unique food. An example of this is the one made by the Escarda family, in the Valladolid town of Pedrajas de San Esteban, under the name of 'La Cruz del Pobre'

The four members of a small family business, Hijos de Eulalio Escarda, dedicated for decades to sheep farming, decided in 2003 to go a step further in the production chain and launch themselves to produce cheese in order to obtain a higher yield in the raw material: raw milk from their own sheep, from which they obtain their unmistakable and recognizable particular stamp

With this milk, they make a wide range of products: cured, semi-cured, fresh, cured cheeses in olive oil, cottage cheese, as well as yoghurts and curds

From the elaboration process we can highlight that it is completely handmade and, of course, with natural ingredients, as it is made from raw sheep's milk, lamb rennet and salt. The semi-cured cheese 'La Cruz del Pobre' has a minimum curing time of three months. This time allows us to obtain a cheese with an intense and authentic flavour and a smooth and creamy texture

The cheese La Cruz del Pobre is orange in color. When cut with hardly any eyes, off-white color turning to straw yellow when oxygenated, without spots and uniform color, it has almost no rind. Buttery texture. In the mouth gives off lactic flavors very defined but nothing aggressive, finishing in the end with notes of dried fruit flavors and hay.

With just over seventeen years on the market, the cheese 'La Cruz del Pobre', or as many call it, 'The cheese of Pedrajas', has established itself in the market with an extraordinary quality covered under the seal of the Association of Artisans of Castilla y León and Tierra de Sabor.

Format: 2 Kg. Approx.