Los Golfines, Creamy Sheep Cheese
Cheese made from remaining sheep´s milk used for production of Torta del Casar PDO, vegetal rennet and salt. Minimum cure 90 days up to 180 days. Tender texture and intense sheep milk flavour. Cheese made from remaining sheep´s milk used for production of Torta del Casar PDO. It is usually kept in the cellars for 3 or 4 months to reach its optimum point of consumption.
Matured sheep cheese.
Direct consumption without preparation. Inedible rind.
Barrel-aged white wines and amontillados.
Raw sheep milk, vegetable rennet and salt. Origin of milk: Spain.
60 days minimum.
Between +6ºC and +8ºC.
Priority consumption date:
120 days after packaging.
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