Cured Blended Cheese

Made from a clever combination of cow’s, ewe’s and goat’s milk, with minimum whey drainage through a cotton cloth and with particular care taken during the six months cellar curing.

It has a distinctive, intense flavour, whilst its natural rind formed with a cotton cloth and its three olive oil baths maintain its artisan image.

Natural rind, rubbed with olive oil

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 maturity 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.

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 gr. and sliced wedge 200 gr.

A cheese awarded by...

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

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