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Robles Bridge, with over 30 years of experience in sausages and fresh meat, is a family-owned company that produces products from the land sourced from small livestock farmers in the Arribes del Duero region.
With tradition and innovation, we strive to offer quality and flavor in each product, complying with European regulations with modern facilities and natural processes.
At Robles Bridge, we take pride in our work and want you to enjoy our products.
Eggs
Dairy
Eggs
Dairy
Nutritional information
Country of Origin: Spain
The Cured Sheep Cheese El Abuelo Calderero, is a cured cheese made with sheep's milk by Quesos de Hinojosa.
This Cured Sheep Cheese El Abuelo Calderero has a characteristic sheep cheese smell, with a very distinctive taste and nuances.
Its color is yellowish and more pronounced in the rind, with a very pleasant texture in the mouth.
Dairy product.
To enjoy all the flavor of Cured Sheep Cheese El Abuelo Calderero, we recommend consuming it at approximately 17°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been kept cold, this time may increase to 2 hours.
Total aging between 6 to 12 months.
Store the cheese in a cool place between 4-8°C with its wrapping.
When ready to consume, let it temper for 10 minutes.
Nutritional information
Country of Origin: Spain
The Cured Sheep Cheese El Abuelo Calderero, is a cured cheese made with sheep's milk by Quesos de Hinojosa.
This Cured Sheep Cheese El Abuelo Calderero has a characteristic sheep cheese smell, with a very distinctive taste and nuances.
Its color is yellowish and more pronounced in the rind, with a very pleasant texture in the mouth.
Dairy product.
To enjoy all the flavor of Cured Sheep Cheese El Abuelo Calderero, we recommend consuming it at approximately 17°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been kept cold, this time may increase to 2 hours.
Total aging between 6 to 12 months.
Store the cheese in a cool place between 4-8°C with its wrapping.
When ready to consume, let it temper for 10 minutes.
