A brand new sheep blue cheese made with thermized milk and penicillium glaucum.
Rindless and buttery with a well balance acidity. Aged at least 45 days in controlled temperature. It is mellower and less salty than the rest of our blue cheeses.
It has a creamy texture with veins and a strong aromatic flavour, with a sweet aftertaste.
|Thermized sheep milk
|Aged: 45-60 days
|Homemade natural Lamb rennet