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The combination of flavors of this cheese made with raw sheep's milk and from Zamora makes it an exquisite delicacy.
The old cured sheep cheese Doña Encarnación is made with raw sheep's milk and certified by the certification service of LILCYL, S.A. It is a cured sheep cheese, where its fermentation is carried out with the milk's own natural bacteria, without adding any type of preservative or ferment. The minimum curing period is 11 months, which allows it to give all the flavor nuances of cured sheep cheese, strong and intense, with a mild itching of the curing.
Wedge: 350-400g approx.
Quarter: 720-780g approx.
With 5 months of maturation, a semi-cured in all its fullness.
The most universal Spanish cheese selected by the best connoisseur of Manchego, in its artisanal variant (raw milk).
Over twenty years, Queso Payoyo has received 175 national and international awards.
The world-famous cheese with Idiazabal Designation of Origin, is a fatty cheese made from raw milk from Latxa or Carranzana sheep, with a minimum curing of 2 months and enzymatic coagulation.
Goat cheese made by hand with raw goat milk.
Goat cheese with a crisp and tasty flavor, with a creamy and smooth texture that melts on the palate.
Artisan cheese factory with the quality and authentic flavor of the Pyrenees as a premise.
If you want to delight your palate with a true delicacy, let yourself be surprised with this cheese with truffle.
Raw goat's milk cheese, soft paste and flowery skin made by hand with goats from their own herd. A shepherd's cheese.
Probably the most famous Italian cheese in the world, with a minimum curing time of 24 months.