This cheese is made from pasteurised sheep’s milk from the province of Zamora and other natural ingredients such as salt, rennet, and lactic ferments. It is cured for 12 months and should be consumed at room temperature (18º-20º).
Semi-Cured Sheep’s Cheese
This product is sold in pieces of 0.75 kg (a quarter of a cheese), 1.5 kg (half a cheese), or 3 kg (a whole cheese).
Price: 11,95 €/Kg
quarter of a cheese(0.75 Kg), half of a cheese(1.5 Kg), Whole Cheese(3 Kg)
It is delivered to clients vacuum-packed in a cardboard box suitable for transport.
Cheese should be cut into cubes or slices according to its shape. It is best preserved by wrapping it in cling film; don’t forget to keep it at room temperature in a cool dry place.