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<p><span><span>Nuestra ganadería cuenta con la mejor selección de ovejas churras en un entorno único. La dehesa aporta a nuestro ganado sombra en verano y protección en invierno. Por su parte, el río Esla, que “baña” nuestra finca, abastece de agua fresca durante todo el año a nuestro ganado. Además, contamos con los mejores forrajes para alimentar a todos nuestros animales gracias a las más de 600 hectáreas de terreno con el que contamos. </span> <span>Y si hablamos de nuestras instalaciones, nuestro equipo se encarga de que nuestras ovejas descansen en una cama siempre limpia y mullida.</span> <span>Este es nuestro gran “hotel de ovejas".</span> </span><strong><span> </span></strong><img src="https://www.petramora.com/img/cms/LECHAZO/OVEJAS-DEHESA.jpg"></p><p> </p><p><img src="https://www.petramora.com/img/cms/LECHAZO/imagen-ficha-lechazo.jpg"></p>
Cheese made with raw goat's milk. Semi-cured, uncooked pressed paste and natural paprika rind, moldy "unpainted" so it may have small spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging. This rind is semi-hard, with a soft, buttery and moist paste and texture, while the interior of the cheese is ivory white. Slightly acidic and moderately spicy flavor, with notes of broom and Mediterranean pastures.
Milk: raw goat's milk from native breeds.
Maturation: minimum 60 days.
Province: Cáceres.
Cheese factory: Las Villuercas.
Milk origin: Spain
We recommend removing it 2 hours before tasting to allow it to reach room temperature, thus favoring its organoleptic characteristics.
