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Tronchón cheese

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The Tronch is a goat'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 500 - 550 grs.

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11,99 €

Data sheet

Weight525 grs.
MilkGoat
Mature period30 to 60 days
Flavour intensityMedium to strong
Geographical areaLevante
CountrySpain
PairingRose wine and a vintage red wine.
Curdling agentVegetal
Kind of milkPasteurized
FormatUnit

More info

Tronchon cheese is a semi-hard cheese that is made in Castellón (Spain) from pasteurized goat'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 goat 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...

Buy it here on AlQueso, your online shop of artisan cheeses.

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Tronchón cheese

Tronchón cheese

The Tronch is a goat'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 500 - 550 grs.

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