CURED GOAT CHEESE

A cheese made with pasteurized sheep milk from the maestrazgo, of a very characteristic and defined format, due to the old use of the esparto strap that zigzagizes its cylindrical side and the wooden slats that are used as base for its pressing and that mark typical spike, the bark is black. Its minimum ripeness is 3 months its intense flavor of a good cured cheese. Its aroma is reminiscent of sheep's milk.