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Rosemary Tronchón cheese
  • _133_102_tronchon_al_romero_leche_cruda
  • _081_102_tronchon_al_romero_leche_cruda
  • _133_102_tronchon_al_romero_leche_cruda
  • _081_102_tronchon_al_romero_leche_cruda
  • _133_102_tronchon_al_romero_leche_cruda

Rosemary Tronchón cheese

Elaborated from raw sheep's milk, the cheese is kept in a typical traditional Maestarzgo mould. The crust has a spectacular meadow mountain shape. The paste is compact, matt white with a firm and semisoft texture. Very aromatic, pleasant smell of rosemary. Goat aromas with an aftertaste of raw almond. Curation: 60 days min.

Wine pairings: These cheese combine well with fresh, and young whites and reds of media crianza and crianza of the Ribera del Duero, Rioja, Mancha, Jumilla and wines of Andalusia as the Fino and Manzanilla, as well as olorosos, and old amontillados

  • Origin:   Valencia
  • Milk:   Sheep
  • Treatment:   Raw
  • Fat C./Dry Ext.:   Min. 50%
  • Aging:   60 days
  • Best before:   300 days