Quesos Marqués de Mendiola

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

queso-tierno-200x200

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.

queso-semicurado-200x200

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.

 

WORLD CHEESE AWARDS
Birmingham, UK. 2016‐2017

“Medalla de Bronce Mejor Queso puro de Oveja”

INTERNATIONAL CHEESE AWARDS
Nantwich, Inglaterra 2016

“MEDALLA DE BRONCE MEJOR QUESO SEMICURADO”

Silver Award 2015-1

INTERNATIONAL CHEESE AWARDS
Nantwich, Inglaterra 2015

“MEDALLA DE PLATA MEJOR QUESO 100% DE OVEJA”

Silver Award 2015-1

INTERNATIONAL CHEESE AWARDS
Nantwich, Inglaterra 2015

“MENCIÓN ESPECIAL MEJOR QUESO 100% DE OVEJA DE ESPAÑA”

queso-curado-200x200

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.

 

 

WORLD CHEESE AWARDS
Londres, UK, Noviembre 2017-2018
– Medalla de Bronce para nuestro queso Curado, como tercer mejor queso puro de oveja del mundo

 

WORLD CHEESE AWARDS
Londres, UK, Noviembre 2017-2018
– Medalla de Bronce para nuestro Queso Curado, en la categoría de pequeños productores

 

INTERNATIONAL CHEESE AWARDS

Nantwich, UK 2017
“Medalla de Bronce Mejor Queso puro de Oveja del Mundo”

WCA 15 label bronze_2  

WORLD CHEESE AWARDS

Birminghan, Septiembre 2015-2016
“MEDALLA DE BRONCE” MEJOR QUESO CURADO 100% OVEJA

queso-anejo-200x200

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

 

 

WORLD CHEESE AWARDS

Londres, UK 2017-2018
“Medalla de Oro para nuestro Queso Añejo, como mejor queso puro de oveja del mundo”

 

WORLD CHEESE AWARDS

Londres, UK 2017-2018
“Medalla de Plata para nuestro Queso Añejo, en la categoría de pequeños productores”

 

WORLD CHEESE AWARDS

Londres, UK 2017-2018
“Medalla de Bronce para nuestro queso Curado, como tercer mejor queso puro de oveja del mundo”

 

WORLD CHEESE AWARDS

Londres, UK 2017-2018
“Medalla de Bronce para nuestro Queso Curado, en la categoría de pequeños productores”

 

WORLD CHEESE AWARDS

Donostia/San Sebastián 2016-2017
“Medalla SUPER ORO Mejor Queso puro de Oveja”
Considerado entre los 16 MEJORES QUESOS DEL MUNDO

 

WORLD CHEESE AWARDS

Donostia/San Sebastián 2016-2017
“Medalla de Plata Mejor Queso puro de Oveja”

WCA 15 label bronze_2  

WORLD CHEESE AWARDS

Birminghan, Septiembre 2015-2016
“MEDALLA DE PLATA” MEJOR QUESO AÑEJO 100% OVEJA

queso-aceite-200x200

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.

 

WCA 15 label bronze_2  

WORLD CHEESE AWARDS

Birminghan, Septiembre 2015-2016
“MEDALLA DE BRONCE” MEJOR QUESO CURADO MACERADO EN ACEITE DE OLIVA VIRGEN EXTRA

queso-romero-200x200

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.

 

International Cheese Awards

Nantwich, 2018
“Silver award”

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