Cured Sheep Cheese 1949 Feijoo

Oveja Curado 1949 – Awarded Best Sheep Cheese in Spain

Made with pasteurized sheep’s milk, salt, calcium chloride, rennet, lysozyme E-1105 and lactic ferments.
In the recent Cincho Cheese Awards it was recognized as the best sheep’s cheese in Spain.
A real treat for the senses both for those of you who are true cheese lovers and for those who want to try something different and delve into this exciting world.
Like its “brothers”, it is probably surprising to find a Galician sheep’s cheese. If we add to this the unique style of Feijoo Cheeses, the result can only be this spectacular cheese.

Net Weight: approx. 850 gr