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).