Region: Extremadura

Raw milk sheep and vegetable rennet (Cynara Cardunculus) this cheese precious, in their maturation process undergoes intense proteolysis into a soft paste ideal for spreading is made. The fermentation occurs inside is unnatural and somehow keep his secret way. Bacteria from raw milk sheep pastures of the plains of Cáceres, rennet grass and weather conditions make these cheeses are ATORTEN during his healing until he became almost liquid. The secret maturation at the least 60 days, is in keeping in cold weather and wet newspapers turnings for consistency of its bark..

FEATURES
Exterior look: cylindrical shape with flat faces. It comes in a wooden box. Dry, smooth and waxy yellow waxy crust.
Interior aspect: When cut the paste is pale yellow. You may have some eyes produced by fermentation and unequally distributed.
Odor: Mild , low to medium intensity , reminiscent of sheep pure wool.
Texture: soft and shaky . High or very high creaminess. Melts on the palate. Such fine granularity.
Taste: Soft but intense lactic something.
On the palate: Very little salty and sour - bitter taste characteristic .

DINING
Something acidic fruit ( kiwis , apples , cherries ).
Quince jelly and jams little sweet.
Nuts ( pistachios and almonds).
Fruity white wines (Chardonnay , Riesling , Verdejo).
Type brut champagnes.

PRACTICAL ADVICE Before use, allow to stand for 30 minutes at room temperature.