The artisanal cheese plate combines exceptional and exclusive cheeses, such as the Picón Bejes Tresviso, made with three types of milk as part of a limited and exclusive production, the Pata de Mulo an special cheese awarded with the gold medal in the World Cheese Awards, the Torta extremeña, an aged sheep cheese in olive oil ripened for at least 24 months, and the Latteria al Tartufo, as it is always a pleasure to combine cheese with truffles. It comes with a bottle of red wine Rioja Cune (spacial selection of the sumiller) a bag of crakers and a jarr of an Italian sauce for cheese.
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This cheese platter is exclusively designed to bring together exceptional cheeses, hard to find and very exclusive cheeses. It comes complete with a bottle of Rioja wine Cune. It Contains:
- Picón Bejes Tresviso (450 g)
- A creamy cheese Pastora (500-600 g)
- Half Pata Mulo cheese (1.1 Kg )
- Wedge of Latteria to Tartuffo (wedge 200g)
- Aged sheep cheese in olive oil ripened for at least 24 months (220 grams)
- 1 bottle of Cune special selection of the sommelier (75 cl)
- 1 bag of crackers with roquefort or parmesano (45 grams)
- 1 jarr of Italian tomatoe sauce for cheese (jarr of 230 grams)v
A delicious to fully enjoy the cheeses with a good rioja wine.
Small creamy extremeña Torta that is made traditionally in the El Castúo cheese factory. A delicacy for spreading with a smooth flavor, but very tasty and characteristic of the extremeña Tortas. It weighs approximately 350 grams and comes in a little wooden box in order to protect the cheese.
Picón Bejes-Tresviso artisan cheese, is a blue cheese made with cow's milk, milk from sheep and from goats that have been grass-fed. The cheese is left to mature for 2 months in natural caves with high humidity in the region of Liébana (Cantabria). It is an intense, slightly acidic and spicy tasting cheese that is a little firm, almost soft, since it is...
Golositá red tomato sauce, especially for cheese. It's delicious with all sorts of soft cheeses but also goes very well with mature cheese. This Golositá brand sauce, for gourmet cheeses, is produced in Italy for the Locanda La Posta brand. It comes in 230g jars.
The Pata de Mulo is a special artisan cheese with a different and delicious taste. This cheese of Pata de Mulo ages between 6 months and a year in the cheese factory's natural cellar, and as a result it shows natural mold on its rind. It is made with uncooked sheep milk which provides extra flavor and has a very limited production. It won the gold medal...
Aged sheep cheese in olive oil ripened for at least 24 months. This artisan cheese represents the foremost quality example of La Antigua dairy farm. It is its well-known and appreciated Summum. It is produced in limited quantity, and it is usually served in jars of 220 gr.
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.