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).