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
Blue Label – Wedge
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
Red Label – Small
After a period of minimum average maturity of 6 months for the part 3 kgr. and 4 months for the piece of 700 gr. a product called red label having a cut paste is pale golden color with medium sized eyes and the smell of slightly evolved milk is obtained. … En savoir plus
Red Label – Wedge
After a period of minimum average maturity of 6 months for the part 3 kgr. and 4 months for the piece of 700 gr. a product called red label having a cut paste is pale golden color with medium sized eyes and the smell of slightly evolved milk is obtained. … En savoir plus
Silver Label – Wedge
When maturity is extended over 9 months for the piece of 3 kg. and 6 months for 700 gr., is referred to cheeses silver label. They are characterized by a more intense flavor. Salting is of low intensity. Silver Label: with this format and heavy weight, indicates a maturing over … En savoir plus