Tender cheese made with pasteurized milk from own-bred sheep and Black Truffle brought from Italy

Its paste, with a tender texture, is a perfect combination of surprising flavors. The truffle adds intensity while the flavor of the milk gives it smoothness, which together with the edible rind with a damp earthy aroma provided by the white mold (penicilium candidum) make this cheese a true delicacy

Its recipe is inspired by the original from Tuscany, Italy, brought by the transhumant shepherds of yesteryear to the lands of Extremadura

Multi-award-winning cheese:

Silver at the Word Cheese Awards 2015-16

First prize Oveja Pasta Dura – Feria Nacional del Queso de Trujillo 2011

Second prize – France CORTA IN BIANCO XXI Edition 2016 Castegnato