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Semi-cured unpasteurised sheep’s milk cheese


Unpasteurised sheep’s milk, salt, rennet, lactic starters and lysozyme (egg derivative).


> 60 days.


Uneven-sized eyes with homogeneous distribution and a shiny, ivory surface. Soluble, semi-hard paste. Intense, enduring aroma, and smooth taste with moments of strength.


White-coloured rind, with a well-marked and defined plait.


Keep refrigerated between 2 and 8ºC. Protect the cut surface of the cheese with aluminium foil or shrink-wrap.


Remove the cheese from the fridge with enough time for it to reach around 20 ºC. At that temperature, the aroma and flavour of this semi-cured cheese come through in all their intensity.

3 kg whole cheese · Half 3 kg whole cheese · Cut (fixed weight 250g) · Cut (variable weight) · Tray of cheese slices (wedge) · 1 kg mini whole cheese · Half 1 kg mini whole cheese · Quarter 3 kg whole cheese · 3 kg block