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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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VILLAHERENCIA. 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.