…of Raw Goat Milk:
in natural crust to olive oil.
Semi-hard cheese, pressed and presented in its own crust protected
with olive oil. Powerful flavors and persistent aromas caused by the
natural and natural flora of unpasteurized milk. Healing of 2-4 months,
tuned to temperatures and warm humid peculiar to Extremadura.
bathed in sweet and sour paprika from La Vera.
Semi-hard cheese, pressed and presented in natural crust impregnated
with sweet and sour paprika from la Vera. Tenacious flavors associated
with sweet tones. Healing of 2-4, tuned at the expense of the native
environment of the region.
of sheep .
Cheese semi-hard, pressed, and covered with olive oil. Unique taste
of sheep’s milk, with the unique contributions of an animal fed extensively
based on the grasses and pastures of the meadow of Extremadura. Exclusive.
Long maturation in cameras, oreo and natural tuning. Healing 2-5 months.