Cheeses from Valencia, Castellón and Alicante.
The Tronchón is a sheep's milk cheese made in a traditional way in Castellón. It is made in the mold in the shape of a traditional volcano of the Mastership, Spanish historical region that spans areas of Teruel, Castellón and Tarragona. It is a very pressed and salted cheese, as in processing they dip it in brine. It is served in units of 400 grs.
Handmade wine marinated goat cheese. Matured for a minimum of 30 days, it has a slightly sweet flavor reminiscent of cereals and balanced with the wine flavor. It's a handmade cheese that has been certified as organic throughout the whole process of production. It's presented in units of approximately 400 g.
Handmade Pañoleta goat cheese. An artisan cheese with a slightly sweet taste, pleasant tanginess, and a balanced hint of salt. It is made by hand and owes its name to the way it is molded with a cloth or a scarf. It features a moldy gray crust and matte, white-colored interiors. Available in 400 - 450 g. units.
Trufado de Oveja is a cheese made completely by hand with a cheese cloth. Its base of pasteurized sheep's milk matured for 20 years brings us a cheese with a very thin rind and firm mass, semi-bland with small holes and a smooth, spicy odor, where the presence of Morella black truffle becomes evident, a delicacy that brings taste and aroma to a great...