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).
Made from pasteurised Mallorcan Red Sheep's milk.
It is an enzymatically fermented cheese from a pressed press.
With a natural rind, it is simply brushed throughout its maturation.
Average maturation of approximately 90 days.
The pieces are of 1 kg approx.