CURED CHEESE IN ROMERO

Pressed cheese matured in Iberian pork lard and rosemary. Made with raw sheep's milk from our own livestock, with lactic ferments and enzymatic coagulation produced by animal rennet extract.

It has a minimum maturity of 360 days, with rosemary green bark. Its cut appearance is yellow with some granular eyes distributed over the entire surface. Its smell is of medium-high intensity, fruity and elegant on the nose to evolved sheep's milk.

Its format is cylindrical with pleita and flower mark and has an approximate weight of 3 kg.