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Quesos Marqués de Mendiola

Our cheeses are distributed under the trademark MARQUES DE MENDIOLA. All our cheeses are made with raw milk exclusively form aur farm.

Queso de oveja tierno

INGREDIENTS: Pasteurized sheep milk from our own flock of sheep, calcium chloride, 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.

Queso semicurado

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, calcium chloride, 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.

 

Silver Award 2015-1

INTERNATIONAL CHEESE AWARDS
Nantwich, Inglaterra 2015

“HIGHY COMMENDED AWARD Best Spanish Cheese Semi Matured Raw Sheep Milk”

Silver Award 2015-1

INTERNATIONAL CHEESE AWARDS
Nantwich, Inglaterra 2015

“SILVER AWARD, Best Cheese 100% Sheep Milk”

premio2016

INTERNATIONAL CHEESE AWARDS
Nantwich, Inglaterra 2016

“BRONZE MEDAL AWARD, Semimatured Cheese”

Queso curado

INGREDIENTS: 100% Raw sheep milk from our own flock  of sheep, calcium chloride, 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.

 

WCA 15 label bronze_2 WORLD CHEESE AWARDS

Birminghan, September 2015
“BRONZE MEDAL  AWARD” Matured Raw Sheep Milk

Queso añejo

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, calcium chloride, 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

 

WCA 15 label bronze_2 WORLD CHEESE AWARDS

Birminghan, September 2015
“SILVER MEDAL AWARD ” Aged Raw Sheep Milk

En aceite de oliva virgen

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, calcium chloride, 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.

 

WCA 15 label bronze_2 WORLD CHEESE AWARDS

Birminghan, September 2015
“BRONZE MEDAL AWARD ” Bathed in Extra Virgin Olive Oil Raw Sheep Milk

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