This cheese is made with raw sheep milk, pressed by hand and with great care in the traditional way. Its flavour is mild but very personal, well-defined and persistent on the palate, with hints of the countryside due to its vegetable rennet. Its texture is very creamy, almost liquid, the result of daily turning, which melts deliciously on the palate.
We recommend eating it with a spoon, opening the top of the cheese, or spreading it on toasted bread, although it also has many culinary uses.
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