Cured sheep cheese
Cured cheese of semi-hard or semi-soft paste, slightly yellow with some irregular eyes, a mass obtained by curdling after coagulation of coagulated milk by the action of animal rennet. Smooth and pleasant aroma, slightly acidic, milky clean taste.
Cheeses can be presented in their natural state or vacuum packed, whole or in halves.Chilli cheese
Cured cheese, hard or semi-hard, slightly reddish, with a closed and brittle texture, obtained by curd exhaustion after coagulation of coagulated milk by the action of animal rennet. Intense flavor, markedly spicy (due to the mixture of flavors, conferred by the chillies and sheep's milk) and active and characteristic aroma.
Cheeses can be presented in their natural state or vacuum packed, whole or in halves.Cheese with oregano
Cured cheese of hard or semi-hard paste, slightly greenish, with a closed and brittle texture, obtained by curd exhaustion after coagulation of coagulated milk by the action of animal rennet. Characteristic taste, markedly refined (due to the mixture of flavors, conferred by oregano and sheep's milk) and active and characteristic aroma.
Cheeses can be presented in their natural state or vacuum packed, whole or in halves.Spicy sheep cheese
Cured cheese of semi-hard or semi-soft paste, slightly yellow with some irregular eyes, a mass obtained by curdling after coagulation of coagulated milk by the action of animal rennet. Smooth and pleasant aroma, slightly acidic, milky clean taste, distinct taste due to the addition of the pepper placed on the skin, which, with the prolongation of the cure, gives it a different flavor due to the pepper.
Cheeses can be presented in their natural state or vacuum packed, whole or in halves.