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Raw sheep’s milk becomes a bold collection of cheeses packed with flavour, personality and reasons to cut another slice.
From creamy and generous to deeply matured, this is a range made to be discovered.
The Moralejo family has worked with livestock and food for more than half a century. Today, that experience runs through a remarkably diverse collection of cheeses made from raw sheep’s milk.
And this is where it gets interesting.
The same rich milk becomes young cheeses with a smooth, supple bite, soft-ripened specialities that turn creamy and generous, and long-aged wheels with depth, intensity and a finish that refuses to disappear.
Some call for thick slices, good bread and a glass poured without ceremony. Others can transform a cheese board, bring serious flavour to a dish or become the cheese customers return to find again.
The range never stands still. Textures change, intensity builds and the milk takes a different direction with every style.
What remains is the richness, warmth and unmistakable personality of sheep’s milk.
More than 50 national and international awards have recognised the quality. Fine. But the real test begins when the cheese is cut.
That is when the aroma fills the air, the first piece disappears and somebody reaches for another.