Cheese made from cow’s, goat’s and sheep’s pasteurised milk, it is characterised by its wealth in high-quality milk which contains very high percentages of goat’s and sheep’s milk which in most cases is approximately 50% of both milks, which distinguishes it as a different cheese on the market. Minimum 5 month ripening, cylindrical shaped and of an intense yellow colour. Milk Origin: Castile La Mancha.
Medium to strong intensity cheese, noticeable aromas given that its ripening over five months ripening is noted, the flavour is an inherent intense flavour of a cured cheese, having partridge (tiny) eyes. Hard paste. Its consumption is recommended at a room temperature of approximately 15-20ºC.
Credits: Quesos Don Apoloniofe