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Minimum maturation of 12 months.
Dark-colored rind, ivory-white interior paste. Strong flavor and aroma.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approximate weight: 350 g. Vacuum packed.
In Encinasola Livestock we create cheeses only from the milk of our sheep obtaining a unique product and in a sustainable way. We are located in Castilla La Mancha, cradle of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real), a village in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. In our activity we have prioritized the welfare and nutrition of our sheep, which translates into quality, which leads to the creation of a unique cheese, Encinasola Cheese. Currently, almost all the products we have in our
our catalog have been awarded a prize at the World Cheese Awards.
Minimum maturation of 12 months.
Dark-colored rind, ivory-white interior paste. Strong flavor and aroma.
Ingredients: pasteurized sheep's milk, lactic ferments, calcium chloride, rennet, salt, lysozyme (derived from egg).
Approximate weight: 350 g. Vacuum packed.
In Encinasola Livestock we create cheeses only from the milk of our sheep obtaining a unique product and in a sustainable way. We are located in Castilla La Mancha, cradle of cheese and with a great livestock tradition, specifically in the town of Porzuna (Ciudad Real), a village in the foothills of the Cabañeros National Park and at the foot of the Montes de Toledo. In our activity we have prioritized the welfare and nutrition of our sheep, which translates into quality, which leads to the creation of a unique cheese, Encinasola Cheese. Currently, almost all the products we have in our
our catalog have been awarded a prize at the World Cheese Awards.
