EXTREMEÑA CAKE OF SHEEP WITHOUT LACTOSE

Extremeña Cake without Lactose The Torta Extremeña is a cheese without lactose, made with raw sheep's milk, common salt and vegetable rennet, elaborated and matured following the traditional methods and with a minimum period of maturation of 60 days. Very soft almost fluid or liquefied, in which case it is very soft, adherent and flux, presenting a thin crust and very sensitive to handling. Its maturation is 2 months.