Cheese from Caceres (Extremadura), it is completely natural, it is made traditionally, with sheep milk, vegetable rennet and it is cured during more than 60 days. It has a narrow rind, semi-hard. Its main characteristic is the creamy texture. Sometimes, the white-yellow paste comes out though the holes in the rind. It has a characteristic aroma and strong taste. It is not salty, but is it slightly bitter.

• The full cheese is vacuum packed.
• It weights 1/2 kg (aprox.)

This cheese from Caceres (Extremadura), it is completely natural, it is made traditionally, with sheep milk, vegetable rennet and it is cured during more than 60 days. It has a narrow rind, semi-hard. Its main characteristic is the creamy texture. Sometimes, the white-yellow paste comes out though the holes in the rind. It has a characteristic aroma and strong taste. It is not salty, but is it slightly bitter.

• The full cheese is vacuum packed.
• It weights 1 kg (aprox.)