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Gold Label – Small
After a period of average minimum duration of 6 months to 3 kg pieces. and 4 months for parts 700 gr., a product called gold label is obtained. A paste is cut amarfilado color and medium sized eyes that characterize this cheese. The intense flavor that gives the use of … En savoir plus
Gold Label – Wedge
After a period of average minimum duration of 6 months to 3 kg pieces. and 4 months for parts 700 gr., a product called gold label is obtained. A paste is cut amarfilado color and medium sized eyes that characterize this cheese. The intense flavor that gives the use of … En savoir plus
Black Label – Small
When maturity is extended over 9 months for parts of 3 kg. and 6 months for parts 700 gr., is identified as black label. The pasta becomes more consistent color is emphasized and it is intensified cheese flavor. Black label cheeses are distinguished by the following features: use of raw … En savoir plus
Black Label – Wedge
When maturity is extended over 9 months for parts of 3 kg. and 6 months for parts 700 gr., is identified as black label. The pasta becomes more consistent color is emphasized and it is intensified cheese flavor. Black label cheeses are distinguished by the following features: use of raw … En savoir plus
Al Romero – Wedge
Cheeses made exclusively from fresh pasteurized sheep’s milk, from livestock own dairy sheep. Cheese firm pressed paste, obtained by coagulation predominantly enzymatic maturation lactic acid bacterial flora. They are characterized by a more intense flavor. The small format of 700 grams requires a minimum of four months maturation, this cheese … En savoir plus
Al Romero – Small
Cheeses made exclusively from fresh pasteurized sheep’s milk, from livestock own dairy sheep. Cheese firm pressed paste, obtained by coagulation predominantly enzymatic maturation lactic acid bacterial flora. They are characterized by a more intense flavor. The small format of 700 grams requires a minimum of four months maturation, this cheese … En savoir plus
Blue Label – Small
After a period of minimum average maturity of 3 months for parts of 3 kg. and 7 weeks for spare 700 gr., a product called blue label having cut a paste is pale golden color with medium sized eyes and the smell of slightly evolved milk is obtained. Salting is … En savoir plus