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Minimum maturation of 12 months.
Dark-colored rind, ivory white interior paste. Strong flavor and aroma.
Ingredients: pasteurized sheep milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from eggs).
Approximate weight: 2.8 kg. Vacuum packed.
In 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), which is 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, the Queso Encinasola. Currently, almost all the products we have in our catalog have won an award at the World Cheese Awards.
Minimum maturation of 12 months.
Dark-colored rind, ivory white interior paste. Strong flavor and aroma.
Ingredients: pasteurized sheep milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from eggs).
Approximate weight: 2.8 kg. Vacuum packed.
In 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), which is 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, the Queso Encinasola. Currently, almost all the products we have in our catalog have won an award at the World Cheese Awards.
