Cerrato Spanish Spanish Cheese from Sheep Pasteurized Milk
Pasteurized sheep’s milk, salt, microbial rennet, lactic culture
Medium to the high intensity of sheep’s milk aromas and the family of dark roasted elements, toasted dried fruits, toffee or mild caramel in the mouth. Low acidity, slightly salty. Grainy, soft and oily on the palate. Medium to a high intense aftertaste of sheep’s milk, reminiscent of toasted dried fruit.