Cured Cañarejal sheep cheese

It is a sheep's cheese made with freshly milked raw milk, with lactic ferments and rennet, pampered for months. The rind is treated with oil, which gives an unmistakable reddish-orange color, when cut the straw yellow color, uniform from the rind to the center of the cheese, does not leave a ring around the rind, has a firm but melting texture in the mouth, maintaining the freshness of a young cheese until consumption, elegant flavor, does not distort the palate, reminiscent of sheep in its origin. In the mouth it leaves long flavors of dried fruits, the aroma reminds us of the aromatic plants of our pastures, made with lamb rennet, it matures for 3 to 6 months