Quinkana Hard
Hard cheese, ripened at least 5 month and rind washed every month with virgin olive oil VOO, that give the cheese a special smell. The taste of the cheese is unique, special, an experience for the senses that know how to enjoy the best raw materials. Cordoba is the second region most producer of olive […]
Quinkana Hard with olive oil
Hard cheese, cured in extra virgin olive oil EVOO (only in 1kg format). This is a special receipt with a unique process: the cheese is matured at least 60 days and when it is at the best moment, it is introduced in a bag full extra virgin olive oil at least 1 month. The cheese […]
Quinkana Fresh
Our fresh cheese has the typical acid aroma of a goat cheese and the taste is sweet, mild, slightly salty flavour and fresh sensation. Without rind, shining white colour. The sell-by date of this cheese is 25-30 days due the pressure to the pieces placed in cheese hoops. Click here to see more about Productos […]
Cured cheese in rosemary
The rosemary-cured cheese is crafted in a traditional way with raw sheep’s milk. For six months the cheese matures in a natural and controlled way in the winery reaching a firm and compact texture pleasant and intense taste in the mouth. The last two months the cheese is refined with rosemary leaves in the crust […]
Artisan aged cheese
Artisanal aged cheese is handcrafted with raw sheep’s milk. It takes 18 months of ripening and refined in the winery to achieve it a cheese with firm texture laminar of straw-gold color. The long and slow process of tuning allows the exaltation of its potent flavor and aroma. A delight for the lovers of the […]
Tender cheese with nuts
The same symbiosis that is achieved between the sheep and the Walnut, is also reached with the walnut and the cheese, giving place to the tender cheese with walnuts. With 7 days of drying it maintains the freshness and lightness of the milk and the flavor and sweetness of the walnut. An ideal product to […]
Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching a firm texture color with prominent eyes of ivory color. The slow yet deep process of refining with natural moldy bark allows you to achieve an intense and balanced taste […]
Artisan semi cured cheese
The artisan semi-matured cheese is made with raw sheep milk in a traditional stain way. It matures for 3 months to achieve to semifirm texture of pale color with prominent eyes, keeping the original freshness, softness and creaminess of sheep milk. At the same time, the first sensory nuances of lactic fermentation begin to appear […]
Il Pecorino Toscano DOP
Pecorino Toscano DOP has a soft form and benefits from a medium maturation time. It is produced with milks that conform to the Consortium of Tuscan P.D.O. Pecorino producers criteria and certified by the Authorized Monitoring Body MiPAAF. The compact form has an opaque white colour, is slightly chalky and is most invitingly tasty. During […]
Il Pecorino Toscano DOP Aged
The DOP Aged Tuscan Pecorino Cheese is produced with only Consortium-of-Tuscan-DOP-Pecorino-Cheeseselected milk. Its quality is endorsed by Mi.P.A.A.F. Authorized Control Body. Its peculiar producing, in addition to the aging period this cheese spends in Busti’s cave, give this product an unique structure and a flavor complex that will take you right to the tuscan dairy […]