Semi-cured sheep's cheese is made with pasteurized milk, the paste is pressed between cloths and matured for 2 or 3 months, this period is called half ripening. Its balance between the appearance of the cured cheese and the flavour of the milk is an optimal point of the cheese for many. Its rind has those esparto marks, because of its pleita.

Presented in half piece. Weight approx. 450gr.

Presented in half piece