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.
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.
Sierra de Albarracin, considered one of the best cheesemakers in Spain, houses a very special and singular place on their premises where nature and tradition come together, ‘La Cava de Mía’.
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.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar
hard cheese bovine raw milk, Appearance: strawy-yellow - cherry-sized air bubbles, Aroma: typical nutty aromas, Flavour: strong character - persistent, Consistency: very soft and rubbery, Maturation: 1 year in the natural cellar
This young cheese is made exclusively fresh pasteurized sheep’s milk, the own livestock of dairy sheep at Sierra de Albarracin, considered one of the best cheesemakers in Spain.
