Old Sheep Cheese Cured in Extra Virgin Olive Oil

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 achieve a natural crust free of artificial products. After six months of maturation in our chambers, the cheese is coated with our Mediterranean gold, extra virgin olive oil, to then complete the eleven (11) month maturation cycle. Resulting in a natural, unique and healthy product. A cheese coated with natural gold that will not leave you indifferent.

From: 7,95

Old Sheep Cheese Cured in Extra Virgin Olive Oil

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 achieve a natural crust free of artificial products. After six months of maturation in our chambers, the cheese is coated with our Mediterranean gold, extra virgin olive oil, to then complete the eleven (11) month maturation cycle. Resulting in a natural, unique and healthy product. A cheese coated with natural gold that will not leave you indifferent.

From: 7,95

Description

The oil used is an extra virgin olive oil of the best quality on the market that, in addition to the beneficial effects on health, such as controlling high blood pressure, gives the cheese an intense fruity flavor with herbaceous notes.

 

PREPARATION: RAW SHEEP MILK

MINIMUM CURE OF 11 MONTHS

PRESENTATION: 3 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

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Lacteas Zamoro. A family business, with modern facilities.