Peña Blanca Sheep Cheese
The beautiful town of Almedíjar, located in the Sierra de Espadán (Castellón) is the environment in which Peña Blanca cheese is made. It is a raw sheep’s milk cheese with a semi-soft paste and lactic coagulation, with 60 days of maturation in the cellar and 30 days in a cold room. The rind is natural, yellowish ivory in color with reddish and ocher tones, caused by the action of the molds that intervene in its maturation. Its paste is floury-fine granularity. Medium-high intensity aroma, highlighting animal notes associated with memories of wild mushrooms and forest humus. Persistent flavor, highlighting its acidity, aromas of mushrooms and nuts. Intense and powerful aftertaste, ending in itching that gradually intensifies, but nothing aggressive on the palate.
Weight: 2 kg approx.
Milk: Sheep
Treatment: Raw milk
Maturation: 3 months minimum
Origin: Castellón (Spain)
Packaging: Plastic film
Vegajardín offers a wide range of carefully selected Spanish gourmet foods, such as Manchego PDO cheese, goat cheeses, sheep cheeses, cow cheeses or blended cheeses, Iberian Bellota ham, sausages, fig cakes and date cakes, Marcona almond, quince paste, Spanish confectionery... You can buy directly from Spain in a simple and quickly way, with total satisfaction guaranteed. We are exporters of Spanish cheeses and gourmet products since 1999.