Description: 

Vellon Fuentesauco is a cheese made by hand with raw milk from sheep of the Churra and Castellana breeds, pure and native breeds of the province, with recognized dairy aptitude, with very notable quality levels. 

Natural ivory-colored bark, and well-marked and defined pleita, bathed in olive oil during maturation. The pasta is very buttery, ivory white in color, and may have small eyes, distributed evenly throughout the cut. It has genuine aromas and flavors, typical of raw sheep's milk, well developed and persistent on the palate. You can see olfactory-gustatory characteristics in which lactic flavors (fresh milk, curd, butter...), vegetables (cut grass, hay...), etc. may appear. due to the traditional grazing system.