La Natera, Ripened Cow Cheese

Cheese made from raw cow milk and animal rennet. Firm and elastic texture that favours its tasting, smell of cured cow milk. The flavour is intense for a cow cheese and comes from the raw milk and 90 days of maturing. It is a faithful reflection of the cured cow’s cheese that was produced in our town during the winter and spring months.

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Ripened cow cheese
Direct consumption without preparation.
Barrel-fermented white wines.
Raw cow milk, salt, animal rennet, lactic ferments and preservative E-252. Origin of milk: Spain.
60 days minimum.
Between +6ºC and +8ºC.
Priority consumption date:
120 days after packaging.


Additional Information
Weight 600 g


Reviews (1)

1 review for La Natera, Ripened Cow Cheese

  1. Spanish

    Quesos del Casar

    La Natera es por ahora el único queso madurado de leche cruda de vaca que elaboramos. Es un queso muy apreciado en temporada que os recomendamos probar.

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