Whole Raw Sheep Milk Cheese with Butter

Minimum cure of 8 months. It is the cheese that is reminiscent of the Chillón tradition. Original curing by immersion in Iberian lard for several months. Ideal for those looking for a different cheese, with a firm texture and a surprising aftertaste.

• • • Temper the cheese before cutting and tasting it, this will make us able to perceive all the aromas and flavors.
    • Cut it into thin triangular portions that go from the outside to the heart of the cheese to perceive all the textures and flavors and without removing the outside.
    • Start to taste it from the outside so that the flavor of the lard and the flavor of the cheese come together.

Price per Kg. : € 25.00