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Sheep milk cheese with a longer curing period

  • Exhibitor: DORREA gaztandegia
  • Brand name: La borda de Agort
  • Sector: PASTA DURA
  • Innovation Area
Cheese made from milk from herds reared extensively in Navarre and the Basque Country. Enzymatic coagulation, not pasteurized. Pressed paste and long curing. Smooth, ivory-colored rind, usually smoked. Characteristic and intense flavor, pleasant and slightly spicy aroma. Fatty.