Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
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Cheese produced seasonally locally from sheep's milk, mainly bred at grazing. It is obtained from coagulation predominantly intake of raw milk, whole with partial fermentation acidity, not fitted with graft; additive of liquid garlic of lamb. Raw pasta cheese processed manually, subjected to natural stewing, manually pressed and dry salted: average maturation (3-6 months) of protein-lipolitic type. It's a tough, slightly look, straw yellow product. It has a rough, hard, yellow-colored crust. It has a cylindrical shape, diameter 19-24 cm, height 10-12 cm, weight 1,5-2 kg. It is a predominantly spicy cheese used mainly as a table or grater product
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