In unpasteurized cheese the milk is never heated above 36 º so fermentation occurs with natural bacteria and no artificial ferments are used.
The physical and chemical processes, which is what are responsible for the taste, texture and aroma, are carried out by microorganisms and enzymes in a slow and natural way, through the loss of water and migration of the salt towards the centre of the cheese.
We have achieved uniformity in our product throughout the year, using an artisan, but very controlled, process.
All stages of our cheese-making process are designed to ensure that no whey is left in the curd. Through lengthy pressing, carried out over 24 hours, and a rigorous curd-drying process we ensure a smooth taste and an even texture.
A spicy flavour would mask the true taste of sheep’s milk.
We do not paint our rinds on. The rind is covered with a layer of mould that is left after brushing the cheese.
The thickness is minimal, considering that it is a cheese that has been cured for one year.
This is because it is cured very slowly, without accelerating the process with rapid drying.
This minimal thickness allows maximum enjoyment of the rind.
A solid cut with hardly any eyes.
Uniform colour.
Uniform, solid texture
Very small eyes, uniformly scattered throughout the cheese and with irregular “partiridge eye” forms.