Mallorcan red sheep's cheese has a characteristic flavour, as the milk is very fatty and the rennet is of vegetable origin (maceration of thistle pistils), which makes it an excellent choice for drinking alone or combined
Made from raw Mallorcan Red Sheep's milk.
It is an enzymatically fermented cheese made from reheated paste from a pressed press.
With a natural rind, it is simply brushed throughout its maturation.
Average maturation of approximately 180 days.
There are pieces of 3 kg and 1 kg approx.
As it is a raw milk cheese with a long maturation period, it is much more complex organoleptically.
The smell of dried fruit and fodder...
In the mouth it is very buttery and melting, rounded, with a sweet taste of grass, nuts and dried fodder.