| ≥1 piece |
Artisanal unpasteurised ewes Milk Cheeses from Zamora, they are made from milk from our own sheep, only natural ingredients.
Preparation
Every batch is made with milk from our own farm, monitored by rigorous temperature and acidity checks. The milk is mixed with rennet (naturally taken from the lambs stomachs’) and then placed in the mould where it is given its distinctive shape. After resting for a few hours in the salting house, it is moved to the curing rooms where it will remain for at least four months.
Our Farming Methods
Our farming method consists of a selection of mother ewes that produce only purebred lambs. They are fed on our own, natural products, which we harvest ourselves, thus giving us a finished product of the highest quality.
Packing :
Small Cheeses (about 1.4 kg each) in boxes of three.
Larges Cheeses (about 2 kg each) in boxes of two.
Vacuum packing is also available if required.
Each cheese has all the sanitary permits, analysis and certificate of artisanal product
| Product Type: |
Cheese
|
Type: |
Hard Cheese
|
Origin: |
Sheep
|
| Packaging: |
Box
|
Certification: |
D.O.P.
|
Additives: |
no
|
| Shelf Life: |
24 months
|
Place of Origin: |
Spain
|