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It is a very intense sheep's cheese that is seasoned for a long time, from six to twelve months. It seems that it is one of the oldest Spanish cheeses, with production that dates back to the Bronze Age and today is part of the daily diet of the Spaniards, almost like Parmesan for Italians.

Origin: Spain

Raw Material: Raw whole milk from Castellana sheep

Tasting: Slightly spicy, with notes of butter, toasted fruit and cellar; the aroma gradually becomes more intense with the progress of seasoning, fairly persistent