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Sheep cheeses are more intense, creamy and aromatic and are characterized by their slightly acidic, salty and buttery taste. In addition to its excellent flavor, there are many benefits of sheep cheese for our body.
Idiazabal smoked artisan raw milk cheese is a classic from the Basque Country. It is a cheese that brings us the pastures and landscapes of the mountains and valleys of the Basque Country. Slightly smoke and with floral notes. Intense aromas and taste. Idiazábal cheese should have an intense, pungent and clean odor. There should be an absence of foreign odors. It is a compact cheese with a not very pronounced elasticity, quite firm, where you can find granules when chewing it, without becoming lumpy. The more ripe it is, the less moisture it will have, and therefore less elasticity and a more brittle and hard texture. The flavor of Idiazábal cheese is intense, “filling the mouth”, balanced, clean and consistent with a marked “aged sheep's milk” character and some natural rennet flavor provided it has matured long enough. It has a spicy tone and there must be an absence of bitterness. Its salinity is medium. After a tasting, it leaves a lingering aftertaste of its characteristic flavor. download the info sheet
Made in the town of Roncal, in the Basque region of Northern Spain, some call this sheep’s variety blue cheese the Roquefort de España. Due to its velvet and creamy texture and smooth flavor this cheese can be used in sauces, for croquettes, salads, compotes, cheese boards and for desserts. Wheels come between 1.2kg - 2.4kg. Download the info sheet
Manchego is produced from sheep’s milk and comes from the La Mancha region, which is also the home of Don Quixote. It is made from pasteurised sheep's milk and is one of the most popular cheeses Spain. There are three main varieties – semi-cured, cured and Viejo(aged) Semi Cured, aged for 3 months and has a buttery texture and milk fruity flavour. Perfect to use in sauces, for cheese boards and croquettes. Comes in rounds between 3-3.5kg. Cured, is aged for 6 months has a crumbly texture and rounded flavour. This cheese can be used for cheese boards, pintxos or shaved and grated as a replacement for the popular pecorino or parmigiano. Wheels come between 2.6 to 3kg. Viejo is aged for 9 months, it is firm, more intense and crumbly in texture with a lingering palet. Fantastic combination with quince paste in desserts and also with pintxos de Jamon or other fine-cured meats. Wheels come between 2.8-3.2kg. Download our info sheet