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Sheep Cheese Trajano ‘Castrum Erat’

Sheep Cheese Trajano ‘Castrum Erat’

Disponible

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 strong and penetrating aroma, with slight hints of sheep, but in no way unpleasant.

Its flavour is sharp and full of personality, with an evident Olive Oil presence, reminding us of dried fruits and nuts. It also has slight bitter and fatty touches in the aftertaste, which are very pleasant.

Inside we find a paste with a medium hardness, small holes and an ivory colour.

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Description

Elaboration

It is a cured cheese made in a traditional way with raw milk from the sheep of its own flock, with enzymatic coagulation, using lamb rennet.

Furthermore, it consists of an unpressed paste, with no additives or preservatives.

It is cured for a minimum of 4 months on wooden boards and includes moulds such as Penicillium candidum and Penicillium roqueforti. Each day they are turned by hand and their sides are rubbed to ensure the best possible spread of mould on the surface.

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