Aproximate weight: 1,100 gr

Milk: raw spring milk from our family herd.

 

Preparation: handmade from raw sheep's milk, with added lactic ferments, rennet and salt. Once the paste is made, we manually put it into round molds.

After a brief period of pressing, the cheese is salted and goes through the airing and maturing phases.

Maturing: 3 months using organic molds.

Storage: In a dry and cool place, between 8 y 12 ºC (46-53 °F).

Tasting notes:
Visual— Rind with greyish texture due to natural molds. On the inside, exhibits an homogeneous colour with golden hues.
Smell— Balanced between lactic and ripening notes. Complex aromas that fluctuate between fresh vegetation and damp earth, with hints of nuts and berries.
Taste— Firm and creamy texture, with herbaceous and slightly sweet notes.

Spring Collection: embodies the freshness of the green and blooming pastures of the season, when sheep leave the winter sheepfolds and come again outdoors.

A cheese high in nutrients, more digestible and fermented with a rind rich in organic locally grown molds: enhanced by the herd's seasonal feeding on the fields. 

Hand-woven virgin wool bag by “Las Antonias”

• Instead of using cardboard and materials that generate an additional carbon footprint, we employ wool from the area's own sheep: a natural and degradable material.
• High quality, locally sourced, natural wool is used: unprocessed, undyed and avoiding microplastic pollution.
• We contribute to the circular and reusable mentality, favouring that this carrying bag has an exciting life beyond serving as packaging.