Buenalba, a small family cheese-maker La Mancha (Spain) for four generations, is proud to offer this incredible cheese... 'Cured Goat Cheese with Wine'.
This cured sheep cheese, made with raw sheep milk the Spanish Pyrenees, is cured for at least 90 days. It is smooth and very tasty, with a long, lingering aftertaste.
QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.
hard cheese biological bovine raw milk, Appearance: warm amber colour - the rind is marked by the cloth, Aroma: intense - pistacchios, Flavour: iodine scent and flavour, Consistency: very soft, Maturation: 4 months in the cellar under a dam
Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
Matured goat cheese, made with pure pasteurized goat milk. The paste is pressed, resulting in a dense structure, without any eyes. This cheese has a milk-fat content of 45%.
soft cheese goat's milk, Appearance: small Camembert made goat's cheese - even rind with white mould - porcelain white interior, Aroma: white mushrooms - clear hints of goat's milk, Flavour: tends towards savoury - noble on the palate - velvety - elegant, Consistency: soft - creamy, Maturation: 2 weeks in the natural cellar
