Semi-cured sheep’s cheese from Hinojosa

Specific characteristics: Milk type: Raw sheep's milk (unpasteurized), preserving all the original flavor of the product. Aging: Semi-cured – aged between 60 and 120 days. Texture: Firm but more elastic and creamy than a fully cured cheese. Melts smoothly in the mouth. Flavor: Mild yet flavorful, with subtle notes of butter, nuts, and fresh dairy. Aroma: Fresh sheep's milk with sweet and slightly herbal undertones. Color: Light ivory paste, homogeneous. Rind: Natural, sometimes treated with olive oil to retain moisture and enhance aroma. Format: Pieces of 650 g, 1,500 kg, 2.800 kg. Origin: Hinojosa del Duero, Salamanca (Castile and León – Spain).