Made with raw sheep's milk, lactic ferments and animal rennet, with moldy rind

• Exhibitor: CAÑAREJAL
• Brand name: Cañarejal
• Sector: PASTA BLANDA

Cheese made with freshly milked sheep's raw milk, lactic ferments with animal rennet and Penicillium Candidum sown in the vat for the moldy rind. The rind is white due to the growth of Penicillium Candidum, the interior varies between ivory and straw, it is a tender, soft cheese, quite flexible and can be eaten with or without rind, the flavor is similar to Creamy but more intense, the aroma leaves freshness in the nose, has a minimum maturation of 20 days

In 1996, the Santos family, with a farming and livestock tradition, launched the CAÑAREJAL Cheese factory. Since then it has specialized in the manufacture of Artisan Raw Milk Sheep Cheese, controlling the entire process exhaustively. From the care and feeding of the Own Flock of 2,000 sheep through milking and finally the production of cheeses.

 

Located in the Riberas de Castronuño Natural Park (Valladolid).