This semi-cured mixed cheese, made with 60% cow and 40% sheep milk the Spanish Pyrenees, is cured for at least 60 days.
The artisanal cheese dairy Flor del Aspe is located in the picturesque Valley of Aisa, in the heart of the Spanish Pyrenees, below the Aspe mountain peak, where several kinds of mountain cheese are still made in the traditional way.
Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
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