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Matured for a minimum of 12 months.
Dark colored rind, ivory-white interior of the paste. Powerful flavor and aroma.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (egg derivative).
Weight approx: 1.4 kg. Vacuum-packed.
At Ganadería Encinasola we create cheeses exclusively from the milk of our sheep, obtaining a unique and sustainable product. We are located in Castilla La Mancha, the birthplace of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real), a village that is located at the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. In our activity, we have prioritized the well-being and nutrition of our sheep, which translates into quality, resulting in the creation of a unique cheese, Queso Encinasola. Currently, almost all the products we have in our catalog have won an award at the World Cheese Awards.
Matured for a minimum of 12 months.
Dark colored rind, ivory-white interior of the paste. Powerful flavor and aroma.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (egg derivative).
Weight approx: 1.4 kg. Vacuum-packed.
At Ganadería Encinasola we create cheeses exclusively from the milk of our sheep, obtaining a unique and sustainable product. We are located in Castilla La Mancha, the birthplace of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real), a village that is located at the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. In our activity, we have prioritized the well-being and nutrition of our sheep, which translates into quality, resulting in the creation of a unique cheese, Queso Encinasola. Currently, almost all the products we have in our catalog have won an award at the World Cheese Awards.
