Raw Sheep's Milk Cheese, with animal rennet and lactic ferments, maturation of more than 20 days

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

Cheese made with raw sheep's milk, with lactic ferments and animal rennet. The rind is orange, the color of the interior when cut is straw yellow, uniform from the rind to the center of the cheese, it has a smooth texture, melting in the mouth, maintaining the freshness of a young cheese until consumption, the flavor is elegant and deep , in the mouth it leaves persistent flavors of toasted almonds, the aroma of thyme, rosemary, plants found in our natural pastures, 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).