Cheese cut into wedges and packed in a glass jar with extra virgin olive oil.
100% sheep's milk Zamorano DOP cheese, made from pressed raw milk paste, cured for 6 months and later macerated in extra virgin olive oil for at least two months.
Appearance: small and irregular eyes scattered throughout the cheese´s paste, which has an ivory yellow or intense yellow colour, depending on its curation. Smell: Intense, oily and clean, reminiscent of clean, fresh sheep's milk. Texture: Buttery, oily and fleshy. Flavour: Characteristic of the product, slightly acidic and oily due to its maceration, balanced with a cellar aftertaste due to its curation.