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Milk type: raw ewes' milk
From: Palencia, Castile and León
Net weight: approx. 2kg
Cured for a minimum of 3 months this cheese has a rich, buttery aroma, a firm yet smooth texture and a well balanced intense, meaty flavour.
Founded in 1994 in the tiny village (pop. 50) of Villeria de Campos in Castille León by the Paramío family who had long been involved in sheep farming.
Using the milk of their own herds of indigenous Churra sheep the dairy produces small volumes of artisan Castilian cheeses in two different maturities.