Roura Soler Raw-milk Sheeps Cheese from Camprodon Valley (Catalunya).
Cheese made from raw sheeps milk, compact curd processing with very low humidity. The skin color can vary according to the season; from yellow to gray.
The intense flavor is easily identifiable, sometimes even spicy. If it has a shorter maturation time, the taste is softer.
Hard skin covered matured. The maturing time can range between 2 and 4 months.
6 months (Preferably consumed before the date indicated on the product).
0.5 kg approx.