La Antigua traditional cured sheep’s milk cheese: the authentic flavor of timeless tradition
La Antigua traditional cured sheep’s milk cheese represents everything a great cheese should be: origin, time, and respect for the product.
Made in Castilla y León with raw sheep’s milk from native breeds, this cheese captures the essence of the countryside and Spain’s cheesemaking tradition in every wheel.
Slowly matured for 4 to 6 months, it develops a complexity and depth that only time and outstanding raw ingredients can provide.
What makes it special?
- Raw sheep’s milk → authentic flavor and greater aromatic richness
- 4 to 6 months of maturation → the perfect balance between intensity and creaminess
- Artisanal production with natural rennet
- No additives or artificial shortcuts
- Controlled origin with traditional grazing
A cheese that does not disguise itself. It speaks for itself.
Flavor and texture profile
This cheese offers a complete, enveloping experience:
- Texture: firm on the outside, creamy on the palate
- Color: elegant ivory
- Aroma: intense dairy notes with nuances of aging
- Flavor: deep and velvety, with a subtle saline finish
The raw milk contributes:
- complexity
- persistence
- evolution on the palate
Each bite is a combination of tradition and precision.
Cheesemaking tradition in its purest form
This cheese is born from a model that is increasingly rare today:
absolute respect for its origin.
The sheep graze freely, the milk retains all its richness, and the maturation process takes place in a cellar, with controlled humidity and temperature.
There are no shortcuts here. Only time, knowledge, and craftsmanship.
How to enjoy it (gourmet experience)
To appreciate its full potential:
- Take it out of the refrigerator at least 1 hour beforehand
- Cut it into wedges to preserve its structure
- Let it evolve on the palate
Recommended pairings:
- Full-bodied red wines
- Sourdough bread
- Nuts (walnuts, almonds)
- Honey or quince paste for contrast
Ideal for cheese boards, premium appetizers, or special moments.
A cheese for those who know how to choose
Traditional cured sheep’s milk cheese is perfect if you are looking for:
- A cheese with true personality
- Authentic, non-standardized flavors
- Artisanal products with a story
- A complete gastronomic experience
It is not an everyday cheese…
It is a cheese to remember.
Technical sheet
- Milk type: Raw sheep’s milk
- Maturation: 4–6 months
- Texture: Firm and creamy (pressed paste)
- Flavor: Intense, velvety, with dairy notes
- Production: Artisanal, with natural rennet
- Origin: La Antigua, Fuentesauco, Zamora (Spain)
Ingredients and allergens
Ingredients: Raw sheep’s milk, natural rennet, salt, lactic cultures
Allergens: Contains milk
Storage and serving
- Keep refrigerated between 2ºC and 8ºC
- Remove from the refrigerator 1 hour before serving
- Keep well wrapped once opened
Nutrition information (per 100 g)
- Energy: 1804 kJ / 435 kcal
- Fat: 36.5 g (of which saturated 26.1 g)
- Carbohydrates: <1 g
- Protein: 25.4 g
- Salt: 1.51 g