Cañarejal creamy cheese

Our CREMOSO is made with freshly milked sheep's milk and with a minimum maturation of 20 days.

White color due to the growth of Penicilium Candidum. Highly soluble (liquefied), it can be spread on toast, bread,…

Ready to cut the top and spread.

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Origin: Chickens, Valladolid

Ingredients: Sheep Milk, Vegetable Rennet, Lactic Ferments and salt and the penicilium camenberti is sown in the vat for the crust.

Net Weight: 200-250gr.*

Recommendations: Keep refrigerated between 6º and 10º. Consume between 18º-20º

*The fact that it is a manually made cheese may cause its actual weight to be slightly above or below that indicated on the label.