Cured Sheep's Cheese from Hinojosa

Milk type: Raw sheep's milk, unpasteurized, preserving all its aroma and complexity. Aging: Between 6 and 8 months in a natural cellar, developing a firm rind and compact paste. Texture: Firm yet buttery in the mouth, easy to cut. Flavor: Intense and deep, with notes of nuts, slightly spicy touches, and a persistent aftertaste. Aroma: Evolved dairy notes, with cellar and aged milk nuances. Color: Ivory to straw yellow, depending on aging. Rind: Natural, edible, coated with oil or lard in some traditional versions. Format: Pieces of 650 g, 1,500 kg, 2,800 kg. Production area: Hinojosa del Duero, Salamanca (Castile and León, Spain).