Cured cheese wedge in Olive Oil
The cheese cured in extra virgin olive oil is made with raw sheep's milk. After four months of maturation in the cellar, the cheese acquires creaminess and firmness. The second phase of refining in maceration causes the perfect fusion of the cheese and the oil to give rise to an excellent product, with great intensity of flavor and aroma.
Its weight is approximately 300 g and its sale is per unit.