Creamy sheep's cheese Zújar approx. 750g

"El Cremosito del Zújar" is made from the milk of Merino sheep, whose flocks graze freely across a landscape as beautiful as it is unforgiving, with deforested steppes and slate scattered among delicate spring grasses. Its production is very traditional and helps preserve the region's traditions, such as the herding of the native Merino sheep breed and the settlement of the population of "Empty Spain", carried out with respect for the environment.

There are three types:
Very soft, almost liquid, with a thin rind that is very sensitive to handling. Aged for 2 months.
Soft, creamy and non-sticky, with a firmer, more stable rind; also known as "Torta Asentada". Aged for 3 months.
Firm to the cut. It loses its characteristic spreadability and becomes a hard cheese. Aged for more than 12 months.

On the palate, a very strong and intense flavour that leaves a characteristic mild bitterness caused by the vegetable rennet (from the maceration of the pistils of the thistle flower "Cynara Cardunculus").