This combination of cheeses recreates a tour of all the different aromas and flavors of cheese. We can find semi-cured cow cheeses attached to the aroma of Italian truffle, something as typical Spanish as a cured sheep in oil cheese, the uniqueness of the Canary goat cheese, the flavor of Extremadura vintage sheep cheese or the fortress of the king of the Spanish blue cheeses. In short, a tour of the wide range of flavors and possible cures of cheeses. This combination is completed with a practical fridge of 5 liters that will serve to transport any food or drink cold.
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This pack contains a tour of all types of cheese: truffles, cow, sheep, goat, semi-cured, cured, aged, oil or blue. A complete pleasure. It contains the following:
- Latteria to Tartuffo Luigi Gufanti tuner (wedge 200g)
- Manchego in oil Ojos del Guadiana (wedge 350 grams)
- Cured goat Palmero (wedge 250 grams)
- Sheep Vintage Gran Paladar (wedge 375 grams)
- Cabrales tres leches (500 grams)
- Isothermal fridge 5 liter
Excellent spanish sheep's cheese that occurs as a craft with unpasteurized sheep's milk. It matures for 18 to 24 months. It has the strong flavor of an aged cheese. You can buy it in wedges of about 375 g.
Protected Designation of Origin Manchego cheese in pure olive oil. It is a cheese that, like the rest of the Ojos del Guadiana cheeses, is made in a traditional manner from raw Manchega sheep milk. It has a medium and very agreeable flavor with a hint of spiciness that warrants its preservation in oil. It comes in wedges of approximately 450 grams.
The traditional Cabrales cheese is a blue cheese with an international reputation and an incredible versatility in its consumption. It is produced in a traditional manner and it is matured in natural caves with high humidity and the presence of "penicilium." This mold gives the cheese an extraordinary flavor and potency. You can buy Cabrales in three...
The Palmero Cheese is made starting from raw goat's milkrecently milked and with natural goat's rennet. The cheese is smoked and matured carefully on the island of La Palma in the Canary Islands. The demand is so high that our production can barely satisfy it! Sold in 220 gram wedges.
Cheese produced with raw cow's milk to which the famous Italian truffle is added. It is matured by the famous cheese master Luigi Guffanti. The taste is delicious and brings to mind milk and cream perfumed with truffle. Cured a minimum of 60 days. It comes in wedges of 200 grs.
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