Semi-cured Majorcan red sheep's cheese


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).

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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.