Semi-cured Cheese "Campoveja"
It is a cheese with an intense aroma of raw sheep's milk from native herds that perform traditional grazing. It is the only system to achieve the traditional authentic flavour
Raw Materials: Made with RAW SHEEP’S MILK and natural lamb rennet, salt, dairy ferments and lysozyme.
Curation: 3 months maturing in a cellar
Quality marks: Castilla y Leon certificate of artisan cheese. TIERRA DE SABOR (Land of Flavour) Castilian cheese.
External features: Smooth rind that shows the marks of the cheesecloth used to make it
Interior features: Light ivory paste with small irregular eyes
Smell: Fresh, hints of pasture
Texture: Delicate thanks to slow and continuous smoking
Flavor: Full flavor. The features of our RAW SHEEP’s MILK stand out.
Pairing: Local white wine, craft beers, cider or cava
Preserving and consuming: Store in cool and dry places between 4 and 10 degrees
Best eaten within: one year
Awards: Silver at International Cheese Awards of Canary Islands 2010, Silver at Nantwich 2011
Data sheet
- Energetic value
- 323 Kcal
- Protein
- 26,2 %
- Total fat
- 26,2 %
- Saturated fat
- 19,3 %
- Trans fat
- 0 %
- Sugar
- 0 %
- Ca
- 835 mg
- Na
- 1037 mg
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It is a cheese with an intense aroma of raw sheep's milk from native herds that perform traditional grazing. It is the only system to achieve the traditional authentic flavour