Lactic cheese made with pasteurized milk from our own Churra sheep in our Labadía cheese factory. It is tender, very creamy, uniform, and clean, with aromas of milk with notes of mushroom; it has a slightly acidic point similar to yogurt and a very slight citrus point that is balanced with freshness and friendliness in the mouth.

It follows a complex production process using milk finishing methods (thermal treatment), coagulation with lactic ferments for a period of 16 hours, molding with a ladle, salting with dry salt on the same mold (dehydration process and consistency enhancement) for 2/3 days, and maturation with yeast at controlled temperature and humidity for over 30 days.

It evolves quickly. The yeast develops and causes changes in its coloration and texture. Therefore, it is a cheese that starts with more acidic nuances and a brittle or sandy texture, and evolves into a cheese with less acidic ochre undertones, more spreadable, and more developed.

In France, this type of cheese is known as fermier (farmhouse cheeses), small cheeses with complex and lengthy production.

It is ideal for baking, pairing with white fruit jams (pear, fig...), nuts, and fresh white wines.

It is recommended to consume at room temperature. Edible rind.

Unit weight: 125g.Producer: Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk: pasteurized sheep's milk. Coagulation: lactic. Typology: soft paste. Aging: +15 days. Intensity: medium-strong. Presentation: wooden box. Storage: refrigeration 6ºC.

Gluten-free product. Allergens: Dairy.