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Net weight:
Sheep cheese made with raw milk.
With a minimum aging of 15 months in the cellar.
With a minimum of 15 months in the cellar
With a minimum curing period of 15 months in the cellar.
With a minimum curing period of 15 months in the cellar
An Añejo Reserva matured in Iberian pork lard,
which gives it a very special bouquet
which gives it a very special bouquet with a deep and intense aroma
With eyes of partridge and aged-pale appearance and firm consistency and contact.
With eyes of partridge and aged-pale appearance and firm consistency and contact
A very special cheese typical of the sheep that graze freely
in the fields of Castile
Sheep that graze freely
in the fields of Castile
in the fields of Castilla-La Mancha
In wedges of 300-400 grs. approx. vacuum-packed to preserve
all its flavor and properties
their flavour and aroma
in the fields of Castilla-La Mancha
all its flavor and properties
Net weight:
Sheep cheese made with raw milk.
With a minimum aging of 15 months in the cellar.
With a minimum of 15 months in the cellar
With a minimum curing period of 15 months in the cellar.
With a minimum curing period of 15 months in the cellar
An Añejo Reserva matured in Iberian pork lard,
which gives it a very special bouquet
which gives it a very special bouquet with a deep and intense aroma
With eyes of partridge and aged-pale appearance and firm consistency and contact.
With eyes of partridge and aged-pale appearance and firm consistency and contact
A very special cheese typical of the sheep that graze freely
in the fields of Castile
Sheep that graze freely
in the fields of Castile
in the fields of Castilla-La Mancha
In wedges of 300-400 grs. approx. vacuum-packed to preserve
all its flavor and properties
their flavour and aroma
in the fields of Castilla-La Mancha
all its flavor and properties
