SKU: N/A Category:

Mule Leg Cured Sheep Cheese

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. Gravity pressing is then carried out to extract the excess whey. Once the pressing time has passed, the cheese is unmolded and placed in brine.

For four (4) months the cheese matures in our chambers. Resulting in a natural, unique and healthy product that will delight our senses.

From: 10,00

Mule Leg Cured Sheep Cheese

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. Gravity pressing is then carried out to extract the excess whey. Once the pressing time has passed, the cheese is unmolded and placed in brine.

For four (4) months the cheese matures in our chambers. Resulting in a natural, unique and healthy product that will delight our senses.

From: 10,00

Description

PREPARATION: RAW SHEEP MILK

MINIMUM CURE OF 4 MONTHS

PRESENTATION: 2 KG PIECES WEDGE OF DIFFERENT SIZES

MORPHOLOGICAL CHARACTERISTICS: CYLINDRICAL WITH FLAT FACES. HARD BARK COVERED BY MOLDS THAT GIVE THE BARK A GRAYish APPEARANCE. COMPACT PASTE WITH FEW UNEVENLY DISTRIBUTED EYES

ORGANOLEPTIC CHARACTERISTICS: YELLOWISH - WHITE COLOR TYPICAL SMELL OF SHEEP CHEESE INTENSE FLAVOR BUT NEVER SPICY FINE TEXTURE

Discover our cheeses

Sheep's cheese

Learn about the numerous properties of sheep's cheese made with raw milk

Our company

Lacteas Zamoro. A family business, with modern facilities.