Cured Blended Cheese


Made from a clever combination of cow’s, sheep’s and goat’s milk, with minimum whey drainage and with particular care taken during the six months cellar curing. During the ripening, natural mould is developed on the rind that is rubbed with olive oil three times.

This cheese is made with the mix of cow´s (60% min), sheep´s (20% min) and goat´s milk (6% min) using sheep’s rennet.

Aged during 6 months in our ripening chambers.

We let grow moulds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with olive oil. The enzymes released by the mould during the affinage, coupled with the olive oil, provide our cheeses a great flavour and character.

Tasting Notes: This cheese has a fine tasty flavour, straw yellow colour and a firm texture with small and well distributed holes.

Conservation tips

Cheese is a living product. If you want to avoid an excessive mould proliferation, we recommend:

  • Keep the cheese between 2 and 10°C, without a very high humidity.
  • Remove the plastic of the pallet to create a good atmosphere and don´t increase the humidity.
  • Place the cases in a way the holes are free (from these holes the cheese breathe)
  • As our cheese has not been treated with nasty chemicals, mould may appear again as when it was in our maturity chambers. When needed the cheese can be cleaned, only a towel is needed to brush the mould away.

Also available in Wedge 180 g and Sliced Wedge 200 g

A cheese awarded by...

World Cheese AwardsWorld Cheese AwardsInternational Dairy CompetitionGlobal Cheese AwardWorld Championship Cheese Contest 3rd best cheese

Do you know all our cheeses?