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If you love intense and long-lasting cheese flavor, this one is for you.

Raw Sheep and Cow Milk Cheese LA MIMBRE is the result of the combination of sheep and cow milk. Every day, upon arrival from the different farms that are partners of the cooperative, the raw material undergoes an analysis to ensure that the milk is in perfect condition and free of contaminants, rennet and lactic ferments are added to the milk mixture, and the temperature is gradually increased to about 33ºC, resulting in curd and whey. The whey is removed and a machine that mounts parallel blades along a rectangular support passes back and forth, cutting the curd into very small portions. Subsequently, they are placed in circular molds that are lined up and a piston is used to press them, causing them to release any remaining whey and creating a solid piece. These same pieces are then submerged in a closed circuit of water with sodium chloride to give them that touch of salt.
The aging time of this cheese is about 9 months during which the bacteria from the milk and those we added in the first phase of production will undergo a series of fermentation reactions that will give it that characteristic aroma and taste.
INGREDIENTS: Raw sheep milk, salt, rennet, stabilizer: calcium chloride, preservative E-252, and lactic ferments. Non-edible rind. In the rind: preservatives (E-202, E-235) and colorants (E-172). Origin of the milk: SPAIN.