Red Label

Cheese made exclusively from fresh pasteurized sheep’s milk, from own livestock of dairy sheep.

Cheese firm paste, pellet, obtained by enzymatic coagulation and ripening predominantly with lactic acid bacterial flora.

After a minimum average maturity period of 4 months for the small format and 6 months for large format, a product called red label having a cut paste is pale golden color with medium sized eyes and the smell is obtained milk to evolved slightly. Salting is of low intensity.

In this type of format and weight red tag indicates a period of tuned over 4-6 months, increases the intensity of flavor but the texture remains with the proper consistency for this type of maturation.

Shape and rind: cylindrical with rounded edges. The marks can be observed cloth which is used during molding. Smooth natural rind that varies from color to gray straw produced by the surface flora that develops in the ripening rooms.