Typical ivory-white sheep's cheese with the crust lined with crushed rosemary leaves and a curing period that ranges from 2 to 6 months. It has a harmonious flavor with a slight and pleasant acidity that is worth highlighting, with the characteristic smell of sheep's milk and the aroma of rosemary.
Ingredients: Pasteurized sheep's milk, lactic ferments, rennet, calcium chloride, lysozyme (derived from eggs), rosemary and salt.