A brand new sheep blue cheese made with thermized milk and penicillium glaucum.
Rindless and buttery with a well balanced acidity and low in salt. It's aged at least 45 days in controlled temperature. It has a creamy texture with veins and a powerful yet delicate flavour, with aromatic and sweet notes.
| Milk | Thermized whole sheep's milk |
| Rennet | Lamb |
| Maturity | Aged at least 45 days |
| Average Weight | 3.0 Kg |
Ingredients: thermized sheep's milk, ferments, rennet, penicillium glaucum, salt.