Our cured sheep’s cheese, made with raw milk, is a masterpiece of flavor. For three months, this cheese rests submerged in tanks of extra virgin olive oil, under controlled temperatures, creating a unique culinary experience.

Maturation in extra virgin olive oil infuses the cheese with an intense flavor with a distinctive aftertaste, enriched by the aromas of the oil. The flavor of this special cheese varies slightly throughout the year due to the different diet of the sheep. Spring grasses add a touch of creaminess, while the hard grasses of July and August provide a drier, more robust nuance. Each season has its own character.
To ensure quality, our cheese is matured for a minimum of 6 months before being presented to the consumer.