One of our oldest cheeses. It was formerly a seasonal cheese that was made at the time of year when the lambs stopped suckling. Made from sheep's milk and cured for a minimum of two months. It is brushed and turned every week to give the rind personality. It can be brushed with olive oil. Smooth and matured rind. Clean slice with no holes. Toasted straw colour, showing the richness of the sheep's milk. Creamy texture Penetrating taste of sheep's milk, with tones of dairy and roasted nuts.