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Sheep Cheese Maximvm ‘Castrum Erat’

Sheep Cheese Maximvm ‘Castrum Erat’

275 g | 0 € / 1 kg

The family of this cheese factory makes this cheese in an artisan way with raw milk from sheep of their own flock, in their farm in the town of Castuera, in the region of La Serena, in Badajoz.

It has a light smell, with slight hints of sheep, but in no way unpleasant.

On the palate it is melting, with a pronounced flavour and character, with balanced lactic touches between salt and acid, and very pleasant bitter and fatty hints in the aftertaste. It has a medium creaminess, small holes and an ivory colour.

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It is made in a traditional way with raw milk from sheep of its own flock, with enzymatic coagulation, using wild thistle Cynara cardunculus flower pistils, typical of the area, and traditionally used in the region.

No lactic ferments are used, so the fermentation is completely natural. For salting, common salt is rubbed in by hand. They are cured for a minimum of 60 days in their cellars with moulds such as Penicilium Candidum and Penicilium Roqueforti.

Every day they are turned by hand and their sides are rubbed to spread the moulds on the surface.


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