This young cheese is made exclusively fresh pasteurized sheep’s milk, the own livestock of dairy sheep at Sierra de Albarracin, considered one of the best cheesemakers in Spain.
This semi-cured cheese is made exclusively fresh pasteurized sheep’s milk, Sierra de Albarracin’s own livestock of dairy sheep, considered one of the best cheesemakers in Spain.
Matured goat cheese, made with pure pasteurized goat milk. The paste is pressed, resulting in a dense structure, without any eyes. This cheese has a milk-fat content of 45%.
Boffard 'Reserva' Cheese is made 100% raw sheep milk, according to the age-old Castilian tradition. The cheese is oiled three times with olive oil during the ageing period, which lasts at least 8 months for the large 3 kg cheese, and 4 months for the smaller 1 kg cheese. This olive oil protects the cheese during the maturing process, and provides Boffard cheese with its unique and unmistakable flavour. 20 litres of milk is needed to produce each large 3 kg cheese.
