Queseria Los Corrales, Castellon Spain

Extramuros cheese

We mature the cheese for 100 days until it gains its characteristic intense flavour and long aftertaste.

Queseria Los Corrales, Castellon Spain

Extramuros Cheese

We mature the cheese for 100 days until it gains its characteristic intense flavour and long aftertaste.

Extramuros Cheese

Our Extramuros cheese is made with Lacaune sheep’s milk and vegetable rennet. We mature the cheese for 100 days until it gains its characteristic intense flavour and long aftertaste.

Cheese

Artisan Cheese from the Sierra de Espadàn

The raw milk we use at our cheese factory comes from neighbouring farmers dedicated to providing us with an exceptional product.
We use milk from the indigenous Murcian goat, Lacaune sheep, and Guirra sheep. The Guirra sheep is a native sheep of the Valencian Community and in danger of extinction.
 
We produce different types of cheese, all of them reflect our unique landscape and it’s fresh and clean air provided by the Natural Park of the Sierra de Espadàn mountain range.

Extramuros Cheese

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Extramuros Cheese

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Extramuros Cheese

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