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Matured between 60 - 90 days.
White rind and mottled by the chili, inside of the white paste and chili
Spicy flavor, smooth and creamy texture.
Brand: Cheeses Encinasola Own Livestock in Castilla La Mancha;
Porzuna, Ciudad Real. Spain.
Size: 3,0 - 3,2 kg approx.
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. Since the beginning of our activity we have prioritized the welfare of our animals, as well as an adequate nutrition in each of the stages of breeding of our sheep, all this ensures that there is an excellent harmony of our sheep with the environment that surrounds them. Finally, the values and professionalism of our livestock are translated into quality, which leads to the creation of a unique cheese, Encinasola cheese.
Matured between 60 - 90 days.
White rind and mottled by the chili, inside of the white paste and chili
Spicy flavor, smooth and creamy texture.
Brand: Cheeses Encinasola Own Livestock in Castilla La Mancha;
Porzuna, Ciudad Real. Spain.
Size: 3,0 - 3,2 kg approx.
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. Since the beginning of our activity we have prioritized the welfare of our animals, as well as an adequate nutrition in each of the stages of breeding of our sheep, all this ensures that there is an excellent harmony of our sheep with the environment that surrounds them. Finally, the values and professionalism of our livestock are translated into quality, which leads to the creation of a unique cheese, Encinasola cheese.
