Sheep Cheese with Black Garlic "Campo Rus"

Artisanal cheese made with fresh Manchego sheep's milk and black purple garlic cream with a uniform texture and colour "Campo Rus". Advanced curing for more than 12 months.

Formats

- 250gr vacuum packed.

- 400gr vacuum packed.

- 1/2 Piece vacuum packed. (1.5kg approx.)

- Whole piece (approx. 3 kg) .

Specs

Ingredients: Raw sheep's milk, lactic ferments, calcium chloride, rennet, salt and lysozyme (egg derivative), in black purple garlic rind and cream.

Average curing: Minimum of 12 months.

Origin: Santa Maria del Campo Rus (Cuenca).