A UNIQUE RACE
Meet the Merino Sheep
The Merino sheep produces very high quality milk, since only 0.350 liters of milk per day are extracted per sheep, which has a minimum content of 5% protein and 7% fat. Merina sheep cheese or cake is such an exquisite product that the production of 15 sheep is necessary to make one kilogram.
For the elaboration of Merino sheep cheeses or cakes, raw milk is coagulated with yerbacuajo (Cardunculus Cynara), to obtain
the creaminess and final result of this exquisite product, the milk is curdled at a reduced temperature of between 25 and 30 ºC. The salting method is manual and each piece is salted individually with sea salt by rubbing.
Once this process is finished, the cheese is cured for 60 days on wooden boards that are placed in air chambers, where it is turned daily.