This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 2 months in our maturity chambers. We let grow molds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with Olive Oil. The enzymes released by the mold during the Affinage, coupled with the Olive Oil, provide our cheeses a great flavor and character. This cheese has a fine tasty flavor, with a pleasant and delicate fragrance. Pale ivory color, the texture is firm and with small and well distributed holes.
Credits: Queso Los Cameros