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Net weight:
Matured for a minimum of 14 months.
Natural rind covered with EVOO, Tuscan yellow inside of the cheese. Powerful flavor and aroma, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Weight approx: 1,4 kg.
At Ganadería Encinasola, we create cheeses solely 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 in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. In our activity, we have prioritized the well-being and nutrition of our sheep, which translates into quality and the creation of a unique cheese, Queso Encinasola. Currently, almost all the products in our catalog have won awards at the World Cheese Awards.
Net weight:
Matured for a minimum of 14 months.
Natural rind covered with EVOO, Tuscan yellow inside of the cheese. Powerful flavor and aroma, ideal for the palates of strong cheese lovers.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Weight approx: 1,4 kg.
At Ganadería Encinasola, we create cheeses solely 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 in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. In our activity, we have prioritized the well-being and nutrition of our sheep, which translates into quality and the creation of a unique cheese, Queso Encinasola. Currently, almost all the products in our catalog have won awards at the World Cheese Awards.
