Cumbre de trujillo
A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in the area. Its ivory-white appearance and small irregular eyes sprinkling a creamy but consistent texture, anticipates the senses the pleasure of its tasting. Very aromatic, presents / displays memories of […]
Pastura with truffles
Its elaboration is inspired by the traditional recipe of the Italian Tuscany, that arrived in the area by the hand of the transhumant shepherds. We have added the exquisite black truffle, also Italian, that makes Pastura an even more delicious cheese. Its white, tender, rusty bark holds a delicate, creamy but compact paste, sprinkled with […]
Retorta
Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined and persistent on the palate, with memories of the field due to its vegetal rennet. It is very creamy, with almost liquid texture, as the result of a daily and continuous […]
La retorta mini
To be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread. It additionally offers multiple applications in the culinary scope. Hand-pressed unpasteurized sheep’s milk cheese made with traditional artisan mime. Its flavor is soft but very personal and persistent on the palate, with memories of a field […]
Cheese in olive oil
This cheese is made with raw Manchega sheep milk, is ripened dipped in olive oil who help to gain plenty and exquisite taste. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes
Traditional cheese cream
Made with a mixture of the most exquisite cheeses, this traditional cream has a creamy texture with a delicius taste. You can enjoy it as an appetizer or a fabulous dessert. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes
Pasamontes mild
Is mild taste but full in the palate, ripened in caves 3-4 months, is the best cheese for people who love not tender and not strong taste, the cheese to eat daily. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes
Pasamontes gold
To lovers of strong and piquant taste of the best cheeses. With a ripening, up to 12 months. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes
Manchego
One of Spain’s best known cheeses, made from ewe’s milk. It originated in La Mancha but is now made all over the country. It’s sold fresh or slightly aged in olive oil, and has a deep yellow rind and creamy white interior. It’s firm to the touch with a buttery nutty taste that’s slightly sour. […]