Trajano “Pata de Mulo”

Cured cheese, made in an artisanal way with raw milk from the sheep of the producer’s own herd, with enzymatic coagulation, where the rennet used is of animal origin, specifically lamb. Non-pressed pasta, without additives or preservatives.

It has a minimum cure of 4 months on wooden boards and the presence of molds such as Penicilium candidum and Penicillium roqueforti. Every day they are turned by hand and rubbed their faces for the best spread of mold on the surface.

It is a format known as “Pata de Mulo” (Mule Leg), presenting a rectangular shape in plan, with oval sides, with a smooth, thin crust washed with baths of virgin olive oil, totally edible. Inside it presents a paste with medium hardness, small eyes and an ivory color.

Its smell is penetrating and intense, with little hints of sheep, but never unpleasant.
Its flavor is pronounced and with personality, with an evident presence of Olive Oil, reminiscent of dried fruits. It has small bitter and fatty touches in the very pleasant aftertaste.