Blanco Cantagrullas : 1,2 kg

Origin: Ramiro, Valladolid

Soft Cheese of sheep. 

Cheese of soft paste and natural rusted skin, elaborated with raw milk of sheep of Spanish race . It has 40 days of fine-tuned, period in which the paste changes of texture, going back cremosa and purchasing aromas and flavours very singular, to milk fermented, with a depth in mouth very interesting. The molds of skin, the Penicilium candidum, favour the processes of proteolisis and lipolisis in the cheese and award him a singularity in the skin, that being very fine is soft and aterciopelada.

The farm Cantagrullas is a project that consists in a small quesería of familiar exploitation, that transforms the cheese of his sheep of Spanish race, autochthonous livestock protected, in a surprising cheese in all the senses. Handmade cheeses, elaborated with raw milk of sheep and with distinct fermentations. Only. Surprising.