Sheep's Milk Cheeses (PDO & Aged)
The essence of Spanish cheesemaking: PDO references from Castilla y León and La Mancha plus traditional aged sheep's cheeses.
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Semi-cured & Aged Sheep's Cheese
Traditional non-PDO sheep's cheese; balanced when young, robust when aged, with a compact, slightly granular texture.
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Sheep's Cheese PDO Castilla y León
Zamorano-style cheese from milk richer in solids; an intense, powerful profile full of character.
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Raw sheep's milk from rich pastures; rounder and more elegant, with a balanced, delicate flavour.
Sheep's milk cheese is the flagship of Spanish cheesemaking and its most exported category. The high fat and protein content of sheep's milk produces firm, ivory-coloured cheeses with a natural rind, nutty and buttery aromas and a flavour that grows from balanced in young cheeses to intense and persistent in aged ones. This category brings together two Protected Designations of Origin and a traditional non-PDO sheep's cheese for price-sensitive ranges.
Range and formats
Sheep's Cheese PDO Castilla y León (Zamorano style, made from milk richer in solids, powerful and full of character), Sheep's Cheese PDO La Mancha (raw sheep's milk from rich pastures, rounder and more elegant) and a traditional semi-cured and aged sheep's cheese. Formats: 2.7 to 3 kg wheels, 200 to 300 g wedges, pre-cut portions from 150 g and sliced packs of 80 to 500 g.
Buying advice
PDO references carry the designation logo on the label and are the choice for premium retail and specialist cheese counters. The traditional sheep's cheese offers the same style at a more accessible price for supermarket private label and foodservice. Maturation (semi-cured, cured, aged) determines both flavour intensity and shelf life; tell us your channel and we will recommend the right maturation.