Made from raw sheep’s milk following handmade methods.The cheese is ripened under controlled conditions of temperature and moisture during 3 months. Later, it is vacuum-packed in extra virgin olive oil and left to rest for a minimum of 2 months in the aging room where the maturation process will be carried out.

Characteristics

Type: Ripened cheese of firm and pressed paste, elaborated with raw milk.
Milk: Merino ewe and inbreedings.
Format: 28 oz and 3,3 lb.
Production area: Villafranca de los Barros. Badajoz, Spain.
Curdling: Enzymatic from animal rennet.
Ripening length: The cheese is submitted to ripening during 3 months. Later, it is vacuum-packed in extra virgin olive oil and left to rest for a minimum of 2 months in the aging room where the maturation process will be carried out.
Texture: hard paste, non extending of slightly soapy and brittle aspect.
Colour of the paste: From waxen yellow to straw.
Flavour: Intense and well-structured in mouth. Its slightly spicy taste increases with time.
Aroma: Intense and spicy.
Rind: Smooth and oily, with a waxen yellow to ochre colour.
Storage temperature: 4-8š C
Eating temperature: 20-24š C
Best consumed by: 24 months from the put up for sale.