Cheese made with raw milk from our own sheep, in the production process never exceeds 40 ° C to ensure that all the microorganisms in the milk are kept alive.

It is characterized by its flavour (mild or more intense depending on the aging time), and above all by its delicate texture, as it is a very creamy cheese that neither dries out nor cracks over time. Thanks to the microclimate of our valley,we have developed a unique mould culture, the Moulds from Bertiz

We brush the cheeses weekly with a cloth by hand to prevent the growth of undesirable moulds and allow the moulds that will help us achieve the creaminess and flavour so characteristic of our product to develop. The natural mould rind allows us to have quite peculiar conditions in the ripening chambers and also protects the cheese from drying out, allowing us to keep the creaminess that we have achieved in the elaboration.

The last phase of the ripening process is the washing of the cheese before the smoking process.

Smoked with oak and beech wood smoke, giving the cheese a light smoky touch that doesn’t overpower its natural cheese flavour. The rind takes on an orange color.

Flavour that evokes dried fruits, nuts, with a smooth and balanced finish.

We can say that our cheese is artisan both inside and outside.

• ALLERGENS: milk, egg.