Sheep Milk Cheese Permeated with Olive Oil
In cheese making, all manufacturing practices are aimed at avoiding whey remaining in the curd. By means of a long pressing that lasts 24 hours and an exhaustive drying of the curd, we achieve a smooth texture and a very slightly rough palate.
The spicy flavor would mask the authentic flavor of Sansueña Zamorano cheese. It melts in your mouth.
250 / 300g.
|Region / Country||
|Type of Milk||
Raw Sheep Milk
Minimum of 7 months
Strong / Juicy
|Type of Rennet||
Egg Derivatives, Preservatives (E-252 and E-1105), Raw Sheep Milk, Rennet, Salt
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