The perfect combination of cow and sheep milk. the dedication and know-how of the teacher transmitted from parents to children.
the correct selection of milks and ferments and the management of the best technical and sanitary conditions.
allow to obtain a cheese of high nutritional value. with important contributions of proteins.
grease. calcium and vitamins of soft palate. pleasant aroma creamy. And very appetizing.
Made with cold pressed paste. It has a more off-white ivory cut as the cure progresses.
with abundant and small irregular eyes.
Product of Mansilla de las mules (León)
Semi-cured Lion Cheese half piece "Pastor Leones"
COMPOSITION: Pasteurized cow's milk (80 - 85%) and sheep (15 - 20%). rennet. dairy ferments. lysozyme (egg derivative) and salt
CURING 60 - 90 days
CORTEZA: Olive oil. black. white or aged
CATEGORY: Fat
Weight per piece 2,850 kg