2 junio, 2016
 Posted by Hitred.com

PRODUCTS & SALE ONLINE

VILLAHERENCIA. Tender Sheep’s Cheese
This cheese is made with pasteurised sheep’s milk, producing a white paste of attractive eyes. The 10 to 15 days during which it is matured produces a mellow and creamy flavour.

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VILLAHERENCIA. Semi-Cured Sheep’s Cheese
Made with raw sheep’s milk which produces an ivory-yellow coloured paste. 3 to 4 months of curing in maturing chambers result in an all-round strong flavour.
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VILLAHERENCIA IN OLIVE OIL. Semi-Cured Sheep’s Cheese
Made with raw sheep’s milk. After months curing in maturing chambers this cheese is immersed in olive oil for 6 months, achieving a balanced yet rich flavour.

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MONTEGUERRAS. Manchegan Sheep’s Cheese
This variety follows the standards defined by the “Manchegan Cheese Denomination of Origin Regulating Body”. Made with raw Manchegan sheep’s milk with an average maturing period of 6 to 8 months. The resulting paste is yellowish in colour and with an all-round flavour characteristic of the milk with which it was made.

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DON BERRIO. Artisan’s Reserve Sheep’s Cheese
Prepared with raw sheep’s milk and an average maturing period of 12 months. Its paste is of a yellow colour with an intensely rich flavour characteristic of the milk used and the long maturing stage.