Quesería Llanos del Casar
Sheep cheese cured and matured submerged in virgin olive oil, which potentiates its untuosity and prolonges its conservation. Tradition of the southern southern southern hesses.
Sheep cheese cured in olive oil originating in Badajoz, Extremadura, traceable by lot QUE-26042.
To enjoy it even more
From the template. The producer has not written this part yet, so we show the general text for this type of product.
There are cheeses whose bark dries only with the air of the camera. Others are rubbed with oil, butter or pepper, as prescribed.
Even if two pieces leave the same lot, the mold and the maturation time each takes make them rarely exactly the same.
The cheese is best appreciated if you let it warm out of the refrigerator a while before cutting and serving it.
Save each piece wrapped and in the least cold part of the refrigerator so that it does not lose moisture or aroma between one take and the other.
Meet the producer
Extremaduran cheeses made from sheep's and goat's milk, with curing chamber, rennet and maturation visible.
Photos and videos
Traceable technical record
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Blockchain anchor
Contact
For questions about published products, visits, or submitted origin information.
Visibility sheet
Local milk, batch processing and controlled chamber for each piece to be consulted.
