Mature, full-fat Quejo cheese made with raw sheep's milk, Val do Rexo 

Made from Latxa sheep from the Val do Rexo farm. As our sheep graze on the Arnoia River, these pastures give the cheese its distinctive flavor. 

A buttery flavor of medium intensity and mild acidity, with a light, full, and mild flavor of specialty cheeses. 

Enzymatic coagulation with natural extract of year-old tripe. 

It undergoes a maturation and maturation process lasting 3-5 months. 

Edible moldy codia. 

450g piece.