This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 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 full, intense, nutty flavor, with a deep fragrance and an attractive ivory color. The texture is firm and with small and well distributed holes.
Credits: Queso Los Cameros