Semi-cured Pata de Mulo Cheese - whole 2.5 kg

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Semi-cured Mule's Foot Cheese

Semi-cured mule's foot cheese made with raw sheep's milk from its own flock, with a maturation period of 2 to 3 months .

Ingredients: raw sheep's milk, rennet and salt

La Moldera Real Cheese Factory

In 1984, the Ministry of Agriculture commissioned a study of Spanish artisan cheeses. In the Autonomous Community of Castilla-León, our master cheesemaker Pedro Quiñones was responsible for conducting this fieldwork and research on the different varieties of artisan cheeses.

Later, in 2000, together with Jose M García, shepherd of his own flock of sheep, they founded the Quesería Artesana.

Thus, together with Jose M, Pedro has dedicated hours of study to be able to offer you the authentic and unique PURE ARTISAN SHEEP MULE'S FOOT CHEESE.

Elaboration

We traditionally make our artisan cheeses with raw sheep's milk from our own livestock (controlled and healthy), rennet, and salt.

We milk the cheese mechanically, transferring the milk directly from the udder to the cooling tank, thus ensuring the hygiene and quality provided by the nature and pastures of the Maragateria region, preserving the beneficial lactic flora and various enzymes that play an important role in the maturation of this cheese.

This entire process, combined with a traditional production method and a natural curing process, achieves an aroma and flavor that make our cheeses a unique, limited-production product.

SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.