Raw Sheep's Milk Cheese with vegetable rennet with moldy rind

Cheese made with raw milk from recently milked sheep, lactic ferments with vegetable rennet (thistle flower) and Penicillium Candidum sown in the vat for the moldy rind. The interior of the cheese varies between ivory and straw, the texture is highly soluble (liquefied), it can be spread on toast, bread..., the flavor has a noble strength in the mouth, concentrated, but very elegant, the aroma is Within a framework of complex floral aromas, with a background of very expressive freshness on the nose, it matures for a minimum of 20 days.