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Sheep’s cheese cured in virgin olive oil

Cód. 29

Milk: sheep

Maturation: cured


  • Jar   9,70 Oz  (275 gr)


Pasteurized sheep’s milk, salt, calcium chloride, rennet and lactic ferments. Preservative: egg lysozyme. Virgin olive oil.

Origin of milk: Spain.


Milk and dairy products: yes (lactose)

Egg derivative: yes (lysozyme)

Maturation time

Cheese: 120 days minimum

In oil: 60 days minimum

Organoleptic characteristics

  • Firm texture with uneven eyes
  • Ivory white color
  • Intense smell of sheep’s cheese in oil
  • Intense flavor with a pleasant olive oil aftertaste
  • Recommended as a starter or accompanied by aged red wine

Nutritional information

  • Energy 1712 Kj (413 kcal)
  • Fat 35 g
  • Saturated fat 23 g
  • Monounsaturated fat 10.5 g
  • Polyunsaturated fats 1.5 g
  • Carbohydrates 0.5 g
  • Sugars 0.5 g
  • Protein 24 g
  • Sodium 0.6 g