Sheep cheese is made from milk collected in different farms in the area of the Montes de Toledo, producing a special milk that provides the delicious and characteristic flavour to the product.
It is made throughout the year. We differentiate the semi-mature and mature cheese according to the curing period. The first one has a ripening period of at least 60 days, the cured one of 180 days and the old one of 270 days.
The cheese has an ivory color, and the holes are evenly distributed throughout the paste.
The texture is creamy and melts in the mouth. It has a mild, nutty flavour that is unique to sheep’s milk.
All of our cheeses are made without any food additives and free of lysozyme, natamycin and sorbates.
Product Ref.: Sheep Cheese
- Product obtained from fresh sheep’s milk.
Pasteurized Sheep’s milk.
- Lactic Ferments
Minimum 30 days
Dry Extract (%)min. 55%
Fatty Matter (%)min. 27,5%
Fat in dry matter (%)min. 45%
Sodium Chloride (%)Aprox. 1,5%
Protein25 g /100 g
Fats38 g / 100 g
Saturated Fats22,8 g / 100 g
Carbohydrates, of which sugars0,1 g /100 g
Salt1,5 g / 100 g
Sodium550 mg / 100 g
Calcium820 mg / 100 g
PresentationRound cheese, block format
Type of packagingVacuum packaging and Cardboard box
Units per box2
Update: Issue 4
Validity: Since January 2017
For more information about our products please write to our commercial department, we will get back to you as soon as posible: