Raw milk artisan cured cheese. 0.5kg approx.

In our small factory we generally obtain around 120 cheeses per production. We pamper each cheese, turning them over and monitoring their condition daily until they are completely cured. We are bathing its bark in Extra Virgin Olive Oil to protect them. Edible rind, rubbed during its maturation with Extra Virgin Olive Oil. Perfect and harmonic coupage. We belong to the Association of Andalusian Artisan Cheesemakers (AQAA). We recover the cheese as it was traditionally produced in Andalusia. Its bark is natural and edible, we do not add any wax or surface protection. Limited production is intended to obtain maximum final quality, given the individualized care that can be given to each cheese in this way. Our objective is to help the local cattle industry which is being suffocated by the big industry. How do we do it? We buy milk above market value, it is a mutual benefit, in this way the farmer feeds his cattle better. The milk obtained is spectacular, it contains a high nutritional value "Triple A", perfect for making a unique cheese.