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Winter-produced raw milk cheese
Spanish cured cheese produced from raw cow’s milk collected during the winter months. Matured to develop a firm texture and a balanced, full dairy character.
Made from raw cow’s milk collected between October and March, depending on seasonal conditions. The cheese is matured for a minimum of 45 days, resulting in a firm structure and a clean, rounded dairy profile. Fat content and dry matter levels are typical of traditional cured cheeses from northern Spain.
Quality & dietary information:
Gluten‑free