Merino sheep´s milk cheese “Curado al Romero”
15.75€
Artisanal made cheese from the purest and freshest pasteurized milk from merino
sheep, and matured for 9-10 months. Natural coating of extra virgin olive oil, Iberico
pork lard and rosemary. Pressed and firm texture, with unequally distributed holes.
Animal: Merino sheep.
Tasting: It is a cheese with intense flavor and a pleasant bouquet with a very
characteristic rosemary aftertaste, destined to satisfy the best palates.
Conservation: Keep refrigerated at less than 7°C
O,400Kg
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Rosemary-Cured Merino Sheep Cheese
17.50€Tasting Notes:
It is a cheese with an intense flavor and a very pleasant bouquet, with a distinctive rosemary aftertaste, designed to satisfy the finest palates.
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Merino sheep´s milk cheese “Viejo”
14.50€Artisanal made cheese from raw milk from merino sheep, and matured for 10-12
months.
It has a tobacco to dark brown rind, pressed and firm texture, with unequally distributed
holes. -
Cheese “Torta de Barros”
25.50€Spreadable cheese made with 100% raw full-cream milk from Merino sheep. Coagulated
with natural plant coagulant produced from the wild flower Cynara Cardunculus, or
cardoon thistle. Dry salted with iodized table salt by rubbing. -
“Torta de Barros” Sheep’s Milk Cheese
27.50€Tasting Notes:
Texture: Liquefied to creamy paste, with bright, unevenly distributed eyes.Paste color: Very bright ivory white.
Flavor: Mild and very personal. Slightly acidic with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used.
Aroma: Intense and strong.
Rind: Thin and brittle, waxy yellow or ocher in color. Smooth sides and a peripheral surface with the imprint of the ripening support or band.













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