The King of Spanish Cheeses. Manchega sheep is exclusively used for making the Manchego cheese. Enjoy it with membrillo, fig jam, marcona almonds and Serrano ham.
Traditional Elaboration Cheese Sheep mini cheese, made with raw milk, in an artisanal way, with natural crust and a minimum of 60 days of healing. Whole Weight: 700g Aprox.
Queso Puro de Oveja con Trufa Price per Pound $22.89 lb 1/4 Wheel Approx. 1.75 lb 1/2 Wheel Approx. 3,5lb (10% Discount) Whole Wheel Approx. 7lb (15% Discount)It´s a particular and different cheese made from sheep milk and pure black truffles quality. With a healing between 20 and 30 days, that surprises fans and pundits in the consumption of cheese...
Weight whole cheese: 12 oz (3/4 lb) Pasteurized cow's milk cheese of lactic coagulation, matured for a minimum period of 20 days. The defined geographical area for the production and maturation of cheeses covered by the PGI "Queso Beyos" consists of the municipalities of Oseja de Sajambre (Leon) and Amieva and Ponga (Asturias).
($14.29 lb) 1/2 piece approx. 1.1 lb Whole piece approx. 2.2 lb Rolls of goat's Milk cheese Natural Special for salads or for traditional style serving, the Caprichévre roll of goat is characterized by being a smooth product, little acid, low in salt and above all, real goat cheese.
Weight whole cheese approx: 13,4oz Full-fat, mature cheese made from whole, unpasteurized cow’s milk. The milk used for producing the protected cheeses comes from cows of Casina breeds. The cheese is made by enzymatic coagulation and the semi-hard or hard paste is kneaded
Type: Ripened natural goat milk cheese. Presentation: Cheese produced in the Region of Valencia in the province of Castellón. Made using pure, natural goat milk, with a very aromatic, creamy flavour, ripened for 1 month to produce a soft cheese. Its delicious flavour is reminiscent of home-made cheeses from the past. Rind colour: Brown....