Queso de Oveja Curado Garcia Filloy

Milk type: Raw sheep’s milk, unpasteurized, preserving all its aroma and complexity.

Aging: Between 4 and 6 months in a natural cellar, developing a firm rind and a compact paste.

Texture: Firm yet buttery on the palate, easy to cut.

Flavor: Intense and deep, with nutty notes, slightly spicy touches, and a long-lasting finish.

Aroma: Evolved dairy notes, with hints of cellar and aged milk.

Color: Ivory to straw yellow, depending on maturation.

Rind: Natural and edible, coated with oil or lard in some traditional versions.

Format: Pieces of approximately 300 g.

Production area: Salamanca (Castile and León, Spain).