Sheep Cheese Cake D.O.P. La Serena "Exttreme 10"

Cheese made artisanally with raw milk from merino sheep, fermented with vegetable rennet (Cynara Cardunculus) and salt.

Soft to semi-hard but creamy texture. Smooth and melting on the palate.

Intense flavor, slightly salty and fatty with a slight bitter touch.

Its rind is thin but hard and retains marks from the hoops used in its production.

Maturation: for more than 60 days, turning it daily.

At Sánchez Hidalgo, they make their cheeses artisanally with raw milk from their own flocks of merino sheep fed on the pastures of Extremadura, achieving Protected Designation of Origin cheeses of superior quality that meet the demands of the most discerning palates.

Milk Type: Raw

Animal: Sheep

Conservation Method: Entre 2º y 10º

Weight: 700-750gr. aprox.