When you have a high-quality raw material it is best to process it as little as possible; in other words, it is best not to pasteurize the milk and therefore obtain a raw milk cheese. Time of maturation will be the key element that will define the organoleptic features of the final product.
Sheep’s raw cheese
All of them have just one thing in common: the best raw material.AGED SHEEP´S RAW CHEESE
After aging just the best pieces for at least 12 months, we obtain a superb product with a taste that reminds us of the good old times´ cheese: a deliciously- intense taste with a strong flavor.
Maturation: 15 – 18 months
Formats: 2,850 kg. Available in vacuum-packed halves (1,450 kg) and quarters (0,700 kg)
MATURE SHEEP´S RAW CHEESE
Maturation: 8 months. This time is enough to let the cheese reach an interesting balance between taste and texture.
Color: white inside with a yellowish brim and brown on the surface.
Taste: full-bodied; it remains in the mouth.
Maturation: 8 months
Formats : wheels of 1,600 kg and 3,100 kg aprox. Available in vacuum-packed halves ( 1,550 kg ) and quarters (0,750kg)
SEMIMATURE SHEEP´S RAW CHEESE
Flavor: soft, but with an interesting full-bodied taste.
Look: white in the inside with irregular holes , yellow surface.
Maturation: 2 months
Formats: wheels of 1,750 kg and 3, 300 kg. Available invacuum-packed halves ( 1.750 kg ) and quarters (0,850kg)
MULE´S LEG CHEESE
The main difference with the standard wheel of cheese is that instead of pressing the whey out of the cheese.
Mule’s leg cheese Mature
The main difference with the standard wheel of cheese is that instead of pressing the whey out of the cheese, part of this whey is allowed to stay inside. This brings about a slightly creamier texture and and a less sweet flavor.
Maturation: 6 months
Format: 1,800 kg (available in halves)
Mule’s leg cheese Semimature
Taste: slightly less sweet and intense flavor.
Maturation: 2 months
Format: 2 kg approx. (available in halves).
Smoked cheese
The balance between the smoky flavor and the maturation of the cheese will surprise you. The smoke adds an original touch without concealing the lactic taste. Excellent balance!
Color Inside : White with a brownish rim.
Flavor: it reminds of barbecue sauce, bacon, wood…
Maturation : 6-8 months
Format: 1,600 kg and 3 kg (available in halves and quarters)
Aged with rosemary
Flavor: the rosemary adds a pleasant slight herbal taste to the cheese.
Maturity: 8 -12 months
Format: 3 kg ( available in halves and quarters)
Mature cheese with lard
Cheese especially creamy. With a strong and intense flavor.
Maturation: 12 – 18 meses
Format: 3,250 kg y de 1,750 kg
Aged with olive oil
The flavor of a good olive oil always helps to enhance the aroma and taste of the aged cheese.
Maturation: 12 months
Format: 1,700 kg and 3 kg (available in halves and quarters)
Fresh sheep’s milk cheese / Villalón
Nowadays it is easy to find fresh cow´s cheese, but, originally, the well-regarded Villalon-style cheese was made with sheep´s milk. We have recovered that lost tradition and are currently producing an outstanding fresh sheep´s-milk cheese, which is way better than cottage cheese!.
Shelf life: 2 weeks (refrigerated)
Format: 1,700 kg and 0,400 kg blocks.
Sheep’s-milk yogurt
It has nothing to do with the classical concept of an industrial yogurt: it is creamy, natural, tasty, simply delicious!!
Shelf life: 4 weeks (refrigerated)
Format: 180-gr glass jar.
