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Milk type: unpasteurised ewes' milk
From Badajoz, Extremadura
Net weight: approx. 450g. per unit
There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior.
|Nutrition -||Per 100g|
|Energy||1630kJ / 390kcal|
|of which saturates||18.5g|
|of which sugars||0g|
|* Typical values per 100g|
A family run-dairy in the traditional area for the production of raw ewes' milk cheeses made using thistle rennet. Ernesto, one of two brothers, is the master cheesemaker whilst his brother herds their flock of Merino sheep, which provides 60% of the milk they require, the rest is bought from a single estate nearby. A frequent winner of awards.
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