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.