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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LA MESETA. Artisan’s Cured Sheep’s Cheese
Elaborated with crude milk of ewe and averange maturation of 12 months. Of it grazes yellowish color and full and intense flavor characteristic of the milk of ewe and its long maduration. Crude milk of Ewe, rennet, lactic ferment, calcium, chloride, salt and lysozyme (derived from egg).
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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.
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DON BERRIO. Romero Sheep’s Cheese
Elaborated with crude milk of ewe and cured in Rosemary between 5-6 months. Crude milk of Ewe, rennet, lactic ferment, calcium, chloride, salt and lysozyme (derived from egg).