Comprar quesos semicurados

Queso de Leche Pasteurizada de Oveja Semicurado

Pasteurized Sheep's Milk Cheese

— Half —

30,50 €

Pasteurized Sheep's Milk Cheese

— Cut —

3,95 €

Pasteurized Sheep's Milk Cheese

— Whole —

58,70 €

Frequently asked questions

We answer the most common questions.

A semi-cured cheese requires an intermediate aging period, typically between 1 and 3 months (a minimum of 35 to 60 days depending on the size of the piece). These cheeses feature a softer, more elastic texture and a much milder, milky flavor, where fresh milk notes can still be appreciated.

Semi-cured cheese should be stored in the refrigerator, ensuring the cut surface is well protected to prevent it from drying out or absorbing surrounding odors. It can be wrapped in food-grade paper or kept in a sealed container.

Before serving, we recommend removing it from the refrigerator 20 to 30 minutes in advance to fully appreciate its texture and flavor.

Yes. Thanks to its higher moisture content and balanced natural fat, COVAP’s Torremilano semi-cured cheese melts smoothly and evenly when heated. It is an excellent choice for gratinating, preparing sauces, filling savory pastries (empanadas), or topping gourmet toasts and sandwiches, delivering rich flavor without feeling heavy.

The minimum aging period of our cheeses refers to the time they have spent maturing in our cellars. This time is key to developing both flavor and texture. Here is the breakdown, in order from mildest to most intense:

Semi-cured (short aging: 1–3 months): These are younger cheeses. They feature a softer, more elastic texture and a much milder, milky flavor, where fresh milk notes can still be appreciated.

Cured (medium aging: 4–6 months): The cheese has lost more moisture. The texture is firmer and more compact, and the flavor becomes significantly more intense and complex, beginning to develop nutty notes. If you decide to purchase a cheese at this aging level, we recommend trying the other products in this range: cured cheese with truffle and cured cheese with black garlic.

All cheeses contain lactose to some extent, but during cheesemaking and aging, a large portion of it is broken down and consumed. Therefore, a cheese's lactose content depends directly on its degree of aging:

More aged cheeses (cured, matured, and extra-matured): Feature a very low or virtually negligible amount of lactose, as most of the original milk lactose is metabolized during aging.

Younger cheeses, such as semi-cured cheese: Retain a higher lactose content.

At COVAP, our cheeses are 100% gluten-free. Regarding lactose, its presence varies according to aging and the type of fermentation: the longer the aging period, the lower the lactose content.

Due to this low level, many individuals with mild lactose intolerance tolerate our cured cheeses well. However, it is important to note that these are not 'lactose-free' products, so each person should evaluate their intake according to their personal sensitivity. For added peace of mind, we always recommend checking each product's label, which details the nutritional information and exact lactose content for each reference.