mass food additives Spain

...% sheep's milk. It is produced year-round. We differentiate between semi-cured and cured cheese by the aging period. The former has an aging period of one to three months, with pressed paste, a compact but not closed mass, featuring small cavities throughout the cut and a straw-yellow color on an ivory background, due to the blend of the three milks. The cured cheese has an aging period of three to six months. All our cheeses are made without food additives and are free from lysozyme, natamycin, and sorbates. Gluten-free.