Sheep's cheese made with raw milk.
In raw cheese, the temperature of the milk never rises above 36º, thus the fermentation is carried out with natural bacteria, avoiding adding artificial ferments.
The physicochemical changes, which in the end are responsible for the flavor, texture and aroma, are carried out by microorganisms and enzymes in a slow and natural way accompanied by the loss of water and the migration of salt towards the center of the cheese.
in depth
What is our cheese like?
HOMOGENEUS
We have achieved homogeneity in the product throughout the year, using artisanal but very controlled manufacturing. And applying technical parameters based on the evolution of the raw material throughout the year.
A CHEESE WITH CHARACTER
Through a long pressing and exhaustive drying we achieve a unique product as the final result.
INTENSE FLAVOR WITH PERSONALITY
This flavor is the result of the high quality of our raw materials and our care in the production process..
FIRM AND COMPACT TEXTURE
Hard cheese with significant consistency and not rough or brittle.
ciudad de sansueña
Morphological features
Ciudad Sansueña Cheese is a unique cheese, and this is not only evident when it is tasted
if not also, in its morphological conditions, in its external appearance, where its
rind, its eye... which also make this cheese a different product.
Natural cutness
No paint or plastic treatments are used. This crust is obtained naturally after Constantly brush the cheese.
Crust thickness
It is minimal, being a cheese that has been cured for one year. This is because healing is very slow.
Cut
It is a solid cut with hardly any eyes.
Homogeneous color.
Continuous non-brittle texture.
Eye
Very fine eye, evenly distributed and with irregular “partridge's eye” shapes