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
26,2 %
Total fat
26,2 %
Saturated fat
19,3 %
Trans fat
0 %
0 %
835 mg
1037 mg

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