SHEEP CHEESE IN ROSEMARY
6 AND 12 MONTHS

The sheep’s cheese is topped with rosemary when it has been cured between two and three months. Then, it continues with its desired curing process, which is well up to either six or twelve months. The result is an intensely flavored sheep's cheese infused with the flavor and aroma of the rosemary.

3 kg

Portion

3 kg

Portion

1 kg

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