Sheep cheese artisan made with raw milk, 390 grams approx. Cheese made with raw milk, what is the meaning of this feature? The elaboration with raw milk does not perform any process, thermal or physical removal of bacterial, microorganisms of the milk remain unchanged, and pass the cheese directly, which requires an exhaustive control in the development. The sheep are found in a natural environment ideal with a great vegetation around it. Raw milk offers flavors more intense and personalized and with a point sour,spicy and salt. Why consume cheese of sheep?It is a very nutritious food, rich in fat which gives us a large amount of protein and energy. High mineral content, especially iron,calcium, phosphorus and zinc. Contains B-group vitamins, which are important for the proper functioning of the metabolism.Awards: MEDAL BRONZE WORLD CHEESE 2016 Geographical area The production area for milk suitable for Cheese production from sheep`The Sotorraña, comprises the municipalities of the Region of Liébana: Potes, Pesaguero, Cabezón de Liébana, Camaieño, Castro Cillorigo, Tresviso and Vega de Liébana and to the Municipality of Peñarrubia, in the southwest of the Autonomous Community of Cantabria.With the traditional recipe and artisan. Ingredients Raw sheep's milk, lactic ferments, natural rennet and sea salt.