Artisan Semi-mature Cheese

The artisan semi-cured cheese is made with raw sheep's milk in a traditional way. It matures for 3 months until it achieves a semi-firm texture with a pale color and prominent eyes, maintaining the original freshness, softness and creaminess of sheep's milk. At the same time, the first sensory nuances of lactic fermentation begin to appear finely. In 2018 it was considered the 2nd best sheep cheese in Spain.
 Awarded Bronze at the World Cheese Awards 2019/2020.
 Its weight is approximately 1 kg.