Artisan cheese made with raw milk from cows, goats and sheep, and matured for a minimum of 18 months. A unique product on the Spanish Market that is made in the mountains of Santander by the artisan dairy of the Sáez brothers.
It can be bought in pieces of approximately 400 - 450 g.
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|Weight||400 - 450 grs|
|Milk||Cow, sheep y goat.|
|Mature period||Más de 18 meses|
|Flavour intensity||Medium to strong|
|Kind of milk||Raw|
The artisan dairy of the Sáez brothers specialises in mature cheeses made with milk from its own livestock. From the mountains of Santander, and with livestock roaming freely, daily milking makes a small production of artisan cheeses possible. Some of these cheeses a cured for a shorter time, whilst an important part are matured for longer making this dairy a leader in Spanish mature cheeses.
Production of these three-milk mature cheeses is unique in Spain Unlike what can be produced with other types of food, with cheeses, the combination of milks produces, in most cases, a balanced product that takes the best of each of these milks. Its production with raw milk gives an exceptional and unique character to these cheeses with the highest standard of quality, like the Gamoneu del Puerto or the three-milk Cabrales.
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