Raw Sheep's Milk Cheese with vegetable rennet with moldy rind

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

Cheese made with raw milk from recently milked sheep, lactic ferments with vegetable rennet (thistle flower) and Penicillium Candidum sown in the vat for the moldy rind. The interior of the cheese varies between ivory and straw, the texture is highly soluble (liquefied), it can be spread on toast, bread..., the flavor has a noble strength in the mouth, concentrated, but very elegant, the aroma is Within a framework of complex floral aromas, with a background of very expressive freshness on the nose, it matures for a minimum 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).