Pressed cheese made from pasteurized Manchega sheep's milk.
Pleasantly aggressive taste, texture and consistent pasture. The pasta is of firm consistency and with great granularity, of great cohesion as a distinctive sign in its tasting, it highlights the intensity of its aroma and bouqué that reaches very early.
Pressed cheese made from pasteurized Manchega sheep's milk.
The bark is slightly dark brown, the interior is compact with small holes of mechanical origin and spread across the cut.
The flavor is deep, persistent and defining, barely salty and acidic, with sustained aromas of sheep's milkdo y acidulo, con aromas sostenidos a leche de oveja.
Pressed cheese made from pasteurized Manchega sheep's milk.
Compact and elastic yellowish cut.
Strong flavor but without stridency, aroma and very persistent aftertaste.
Very deep smell due to its long healing.
