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National Day of cheese lovers: January 20
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Cheeses from Extremadura.
Old cheese from Extremadura of 3 milks Cheese made with raw milk from cow, sheep and goat in the Extremaduran town of Carbajo. It matures from 6 to 9 months and its flavor is intense. The composition of the mixture of the three milks with which this excellent cheese is produced is:- Milk of cow a minimum of 35%- Sheep milk at least 30%- Goat milk a...
Sheep cheese Gran Reserva Francisco Excellent artisan sheep cheese that is produced by hand with raw sheep's milk in Carbajo, Cáceres. It is an aged cheese that matures in a natural environment for 12 to 18 months. Its paste is yellowish ivory with a closed cut, with small and not very abundant eyes. Its texture is compact and firm. A cheese with an...
Francisco cured goat cheese with paprika Cured goat cheese made with pasteurized milk and matured between 45 and 2 months with paprika from La Vera. With a reddish rind due to rubbing with the Paprika de la Vera, its interior is off-white. The cut is closed and with small eyes that are not very abundant. Its texture is elastic and compact. Its flavor is...
Cream of Extremadura sheep's Torta del Casar Artisan Torta cream from El Casar. The La Cobija cheese factory produces this cream cheese in an artisanal way and from its well-known El Casar Torta. They make it using their Torta de El Casar, sheep's milk and melting salts. The result is a very rich, tasty and very creamy cream. You can buy this Casar cake...
Excellent spanish sheep's cheese that occurs as a craft with unpasteurized sheep's milk. It matures for 10 to 15 months. It has the strong flavor of an aged cheese. You can buy it in wedges of about 270 g.
The Sudao artisan cheese is a cheese that is between 3 and 4 months in lard and washed with pure olive oil. This cure gives it a great flavor. Served in units of: - Small 445 grs aprox. - Big 550 grs aprox