Monteprado Cured Sheep Cheese : Doña Francisca Cheese Factory

Maturing: Matured between 4 and 6 months in optimal environmental conditions, which will enhance the nuances provided by the raw sheep’s milk.

Rind: defined and differentiated from the paste, with a uniform colour of ochre tones without the addition of colouring agents.

Paste: yellowish in colour, with the possibility of rounded eyes typical of the ripening process spread throughout the cut.

Approximate Weight: 550-600 grs.