EspañolOur cheeses are distributed under the trademark MARQUES DE MENDIOLA. All our cheeses are made with raw milk exclusively form our farm.
Our cheeses
INGREDIENTS: Pasteurized sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: White in colour. Texture is firm, moist and elastic. Has a natural and white rind, showing small eyes sprinkling in the interior paste. With a fresh, mild, clean and pleasant flavor typical of the fresh sheep milk .
RIPENING: 3-5 days
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg
Also we prepare wedge vacuum packaging.
INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour with creamy texture. The aroma is reminiscent of the sheep raw milk. In mouth the flavor is smooth and velvety.
RIPENING: 2,5 to 4 months.
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg
Also we prepare wedge vacuum packaging.
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WORLD CHEESE AWARDS “Medalla de Bronce Mejor Queso puro de Oveja” |
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INTERNATIONAL CHEESE AWARDS “MEDALLA DE BRONCE MEJOR QUESO SEMICURADO” |
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INTERNATIONAL CHEESE AWARDS “MEDALLA DE PLATA MEJOR QUESO 100% DE OVEJA” |
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INTERNATIONAL CHEESE AWARDS “MENCIÓN ESPECIAL MEJOR QUESO 100% DE OVEJA DE ESPAÑA” |
INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, with an intensive but not strong flavor, long and persistent with a touch of acid.
RIPENING: 6 to 8 months
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg
Also we prepare wedge vacuum packaging.
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WORLD CHEESE AWARDS |
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WORLD CHEESE AWARDS |
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INTERNATIONAL CHEESE AWARDS Nantwich, UK 2017 |
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WORLD CHEESE AWARDS Birminghan, Septiembre 2015-2016 |
INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Straw yellow in colour. The texture is firm and compact with small eyes sprinkling in the interior paste. Its taste is intense and elegant though somewhat stronger due to its ripening, with a rich and clean aroma. A very rounded final taste.
RIPENING: 10 – 14 months
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg
Also we prepare wedge vacuum packaging
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WORLD CHEESE AWARDS Londres, UK 2017-2018 |
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WORLD CHEESE AWARDS Londres, UK 2017-2018 |
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WORLD CHEESE AWARDS Londres, UK 2017-2018 |
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WORLD CHEESE AWARDS Londres, UK 2017-2018 |
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WORLD CHEESE AWARDS Donostia/San Sebastián 2016-2017 |
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WORLD CHEESE AWARDS Donostia/San Sebastián 2016-2017 |
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WORLD CHEESE AWARDS Birminghan, Septiembre 2015-2016 |
INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is soft and creamy. Has intense and persistent flavor, with a slightly tangy and buttery after taste due to extra virgin olive oil.
RIPENING: 4 months and additional 4-5 months of maceration in the extra virgin olive oil
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg
Also we prepare wedge vacuum packaging
Jar 200 gr. aprox.
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WORLD CHEESE AWARDS Birminghan, Septiembre 2015-2016 |
INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt. Crust of the cheese: iberian lard and rosemary.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, wthi rosemary aftertaste.
RIPENING: 5 months and aditional 2 months with rosemary.
FORMAT: Cylindrical whole piece net weight 2 kg and 3 kg.
Also we prepare wedge vacuum packaging.
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International Cheese Awards Nantwich, 2018 |
