![Al Romero – Wedge](https://quesodealbarracin.es/wp-content/uploads/2014/10/shop_optimizada_verde-cuna-sin-vacio-400x400.jpg)
![Al Romero – Wedge](https://quesodealbarracin.es/wp-content/uploads/2014/10/shop_optimizada_verde-cuna-400x400.jpg)
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](https://quesodealbarracin.es/wp-content/uploads/2014/10/shop_optimizada_verde-pequeno-sin-vacio-400x400.jpg)
![Al Romero – Small](https://quesodealbarracin.es/wp-content/uploads/2014/10/shop_optimizada_verde-pequeno-400x400.jpg)
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
![Al Romero – Large](https://quesodealbarracin.es/wp-content/uploads/2014/10/shop_optimizada_verde-grande-sin-vacio-400x400.jpg)
![Al Romero – Large](https://quesodealbarracin.es/wp-content/uploads/2014/10/shop_optimizada_verde-grande-400x400.jpg)
Al Romero – Large
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