Don Manuel

Cheese made with pure sheep’s milk from their own dairy herd sheep.

Cheese firm pressed paste, obtained by coagulation predominantly enzymatic maturation lactic acid bacterial flora.

When maturity is extended over 9 months for parts 700 g (approx.), We obtain the pure sheep cheese “Don Manuel”, a cheese with intense aroma, consistent paste and straw to ocher and a developed and intense flavor and a pleasant aftertaste. The crust has a dark color.