Raw Sheep's Milk Cheese, with animal rennet and lactic ferments, maturation of more than 330 days

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

It is a sheep cheese made with freshly milked raw milk and pampered for months. The rind is treated with anti-mold and oil, which gives it an unmistakable light brown color, the texture is firm and intense, maintaining the line of CAÑAREJAL cheese, somewhat brittle, typical Cañarejal flavor, leaving more aftertaste than any of our cheeses, the aroma It reminds us of the aromatic plants of our pastures, made with lamb rennet, it matures for more than 330 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).