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Cured Sheep's Cheese from Hinojosa
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Milk type: Raw sheep's milk, unpasteurized, preserving all its aroma and complexity.
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Aging: Between 6 and 8 months in a natural cellar, developing a firm rind and compact paste.
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Texture: Firm yet buttery in the mouth, easy to cut.
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Flavor: Intense and deep, with notes of nuts, slightly spicy touches, and a persistent aftertaste.
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Aroma: Evolved dairy notes, with cellar and aged milk nuances.
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Color: Ivory to straw yellow, depending on aging.
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Rind: Natural, edible, coated with oil or lard in some traditional versions.
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Format: Pieces of 650 g, 1,500 kg, 2,800 kg.
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Production area: Hinojosa del Duero, Salamanca (Castile and León, Spain).
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€13.70
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The Cured Sheep Cheese from Hinojosa is an emblematic product of the Hinojosa del Duero region (Salamanca), where cheese-making tradition meets exceptional raw material: raw milk from local sheep, naturally fed on the region’s pastures.
Artisanally produced in Hinojosa del Duero, in the heart of Salamanca, this cured sheep cheese is the result of a cheesemaking tradition passed down through generations. Aged in a cellar for several months, it features a firm texture, intense and persistent flavor, and a distinctive aroma that makes it a truly unique product.
With a clean cut and compact paste, this cheese is ideal to enjoy on its own, paired with a good red wine, or as part of a gourmet cheese board.
Perfect for those who appreciate authentic flavor and the craftsmanship of traditional Castilian cheesemaking.
Price per kilo: €25.90
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Specific References
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