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.
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|Mature period||A minimum of 60 days|
|Pairing||Rose wine and a vintage red wine.|
|Kind of milk||Raw|
Tronchon cheese is a semi-hard cheese that is made in Castellón (Spain) from raw sheep's milk. Tronchon presents a fine crust, waxy yellow, with a little more treatment than the engravings. The bark protects a ivory white paste, very compact, that predominates in the a taste of average persistence slightly acid, sweet and salty in your point, and aromas of sheep milk and aromatic plants. The texture on the palate is firm, tender and homogeneous, rather fat and creamy. Its versatility of use is very wide: from their direct consumption paired with a good rosé wine or with a red young, even as a complement in dishes of vegetables, creams, tarts...
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