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The family of the cheese factory Castrum Erat makes this Pacencia sheep cheese in an artisan way in their farm in the town of Castuera, in the region of La Serena, in Badajoz.
This unique cured sheep cheese from Extremadura is made following traditional methods with raw milk from its own flock of sheep, with enzymatic coagulation, using rennet of animal origin, specifically lamb rennet. It is an unpressed paste, with no additives or preservatives.
Operador de la empresa alimentaria: Compañía Oleícola Siglo XXI, S.L. | Avenida de Alemania, 9 - 10600 Plasencia - España