Queso del Abuelo Curado
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, it is characterised by its wealth in high-quality milk which contains very high percentages of goat’s and sheep’s milk which in most cases is approximately 50% of both milks, which distinguishes it as a different cheese on the market. Minimum 5 month ripening, cylindrical shaped and of […]
Queso del Abuelo Añejo
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, ripened in extra virgin olive oil, having a minimum ripening of 12 months, cylindrical shaped and of a yellow aged appearance, caused by a long ripening in olive oil. Just like its predecessors, it is a cheese with a high milk quality given that it contains […]
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the milk from sheep which graze in the fields of Castile-La Mancha. Medium bite type and aromatic flavour, with pleasant taste on the palate and with nuances of nuts, in its […]
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St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others which leads to the rind turning a pinkish orange, the texture becoming firmer and a more punchy flavour. Click here to see more about White Wood Dairy and our other […]
St. Jude
St. Jude is a mould ripened, soft cheese weighing about 100g. It has a soft paste and when young it has a fresh but creamy taste which becomes more complex as it ages with stronger notes. Click here to see more about White Wood Dairy and our other cheeses published at the World Cheese Map […]
Cured Sheep Cheese
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet. Aged during 6 months in our maturity chambers. We let grow molds 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 mold during the Affinage, coupled […]
Cured Goat Cheese
Created by the master cheesemaker Francisco Javier Martinez, we present our rediscovery of the ancient recipe for Goat’s Cheese made long ago in La Rioja. This product is made using goat’s milk from farms in La Rioja that belongs to the P.D.O. Queso Camerano, following a traditional recipe and always using goat rennet. This is […]
Semicured Goat Cheese
Created by the master cheesemaker Francisco Javier Martinez, we present our rediscovery of the ancient recipe for Goat’s Cheese made long ago in La Rioja. This product is made using goat’s milk from farms in La Rioja that belongs to the P.D.O. Queso Camerano, following a traditional recipe and always using goat rennet. This is […]
Cured Blended Cheese
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 molds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with Olive Oil. […]