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Minimum maturation of 14 months.
Natural rind covered with EVOO, interior of the paste with a tuscan yellow color. Strong flavor and aroma, ideal for the palates of lovers of strong cheese.
Ingredients: pasteurized sheep milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approx. weight 700 g. 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 located in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All of this, combined with the quality of the raw material, which comes from our own sheep, allows us to obtain a unique cheese.
Currently, almost all the products in our catalog have won an award at the World Cheese Awards.
Minimum maturation of 14 months.
Natural rind covered with EVOO, interior of the paste with a tuscan yellow color. Strong flavor and aroma, ideal for the palates of lovers of strong cheese.
Ingredients: pasteurized sheep milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approx. weight 700 g. 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 located in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. All of this, combined with the quality of the raw material, which comes from our own sheep, allows us to obtain a unique cheese.
Currently, almost all the products in our catalog have won an award at the World Cheese Awards.
