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Cured emborrado cheese of Grazalemeña sheep.
EB-433
New product
Grazalemeña sheep cheese from the Cádiz dairy farm El Bosqueño
Cheese vintage of Grazalemeña sheep. A handmade cheese made with Grazalemeña sheep's milk, cured for 4 to 7 months. Its bark is rubbed with olive oil. With the healing process it gets darker and acquires more intense and differentiated flavors that leave a pleasant aftertaste on the palate.
It is considered one of the best cheeses of sheep in Europe thanks to its first place in the prestigious Rome Awards.
An exclusive and hard to find cheese.
You can buy this cheese in wedges of 450 grams. approx
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Data sheet
| Weight | 450 grs |
| Milk | Sheep |
| Flavour intensity | Medium to strong |
| Geographical area | Andalucía |
| Country | Spain |
| Kind of milk | Pasteurized |
| Format | Wedge |
More info
Awards received for the grated sheep cheese from Grazalemeña
- First place in cured sheep cheese in "Quesos Artesanos de Andalucia 2008"
- First place in cured sheep in the "Andalusian Artisanal Cheese Competition Sierra de Grazalema 2009".
- Third place in cured sheep cheese in the "Andalusian Artisan Cheese Competition Sierra de Cádiz 2010".
- Second place in cured cheese of sheep in the "Andalusian Artisan Cheese Competition Sierra de Cádiz 2010".
- Third place in cured sheep in the "Andalusian Artisan Cheese Competition Sierra de Cádiz 2011".
- Second place in cured sheep cheese in the "Premio Roma 2006" contest.
- First place in cured sheep cheese in the "Premio Roma 2008" contest.
- Second place in cured sheep cheese in the "Premio Roma 2009" contest.
- Silver sheep cheese cured medal in the "World Chesse 2009" contest.