Lácteas Zamoro will make its old cured sheep cheese, “Ciudad de Sansueña”, with a select raw sheep's milk, following an artisanal recipe. The milk is thermized and unpasteurized so that it maintains all its natural and organoleptic properties.

With natural rennet we coagulate the milk. The curd goes to the filler to be introduced into molds. They are then placed in the pressing area to extract the excess whey. Once the pressing time has passed, the cheese is unmolded and placed in brine.

With this we manage to obtain a natural rind free of artificial products, which will acquire its characteristic color in the maturation process for eleven (11) months in our chambers. Resulting in a natural, unique and healthy product that will delight our senses.