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Sheep cheese

Sheep’s cheese is made from ewe’s milk produced in the mountains of Toledo. The maturation period is 60 days minimum. Sheep’s cheese is a distinctive cheese produced in various regions in Spain. We make ours using a combination of artisanal expertise, technology, and today’s quality standards.

It is produced year-round.

Cheeses are differentiated based on their maturity. At the age of 120 days, cheese is described as curado (cured) and, at 60 days, it is referred to as semicurado (semi-cured).

The surface of the cheese has a wrinkled appearance and a natural color that varies depending on age.

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.

 
Technical sheet
 
 

ELABORATION

Product obtained from fresh sheep's milk after pasteurization, with the addition of starter cultures, rennet extract and calcium chloride. Once molded and pressed cheeses are placed in brine. Here are kept drier and coated with an antifungal solution to prevent mold growth and yeast. Finally, keep in ripening a few months.

DESCRIPTION

INGREDIENTS: Pasteurized sheep milk, starters, rennet, salt, calcium chloride.

For more information on our products write to our sales department and we will answer you as soon as possible on: orders@quesosnavalmoral.com