Old Sheep Cheese Cured in Rosemary

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 covered with rosemary to complete the eleven (11) month maturation cycle. Resulting in an evocative, natural, unique and healthy product.

From: 7,95

Old Sheep Cheese Cured in Rosemary

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 covered with rosemary to complete the eleven (11) month maturation cycle. Resulting in an evocative, natural, unique and healthy product.

From: 7,95

Description

With this cheese, the benefits of this herb are provided, such as, among others, that it improves memory and digestion, that it is an excellent circulatory stimulant and facilitates concentration. But from a flavor point of view, rosemary gives the cheese an intense, slightly bitter flavor, with notes of pine and lemon.

 

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.