MADRE ESLA 3

LA PAISANA DEL ESLA CURED CHEESE: With raw cow’s milk and cured for over 5 months, we obtain this cheese in the format of “Pata de mulo cheese”. Its long curing process provides firmness to the cut and complexity of aromas and flavours, from citric to floral and caramel nuances. Awards: 2018-2019 Bronce, World Cheese Awards. 2019-2020 Plata, World Cheese Awards. 2020 Dos Estrellas, Great Taste.

BUENGUZMÁN SEMI-CURED CHEESE: Short-ripened sheep’s milk cheese, which preserves the creaminess in the mouth and the intense fruity and country aromas of sheep’s milk. Awards: 2018-2019 Bronce, World Cheese Awards. 2021 Plata, World Cheese Awards.

VALDERRODIL MATURE CHEESE: A cheese made from raw sheep’s milk and cured for a long time, always for more than a year. Intense colour and intense flavour of aged cheese, with very subtle astringency and spiciness. Hard and crumbly when cut, shredding into “crystals” of concentrated aroma and flavour. AWARDS:  2016-2017 Bronce, World Cheese Awards. 2017-2018 Plata, World Cheese Awards.