Artisan sheep cheese with Boletus (wedge)

Artisan sheep cheese with Boletus (wedge)
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Artisan sheep cheese with Boletus (wedge) Artisan sheep cheese with Boletus (wedge)-detalle Artisan sheep cheese with Boletus (wedge)-lateral Artisan sheep cheese with Boletus (wedge)-trasera
Artisan sheep cheese with Boletus (wedge) Artisan sheep cheese with Boletus (wedge)-detalle Artisan sheep cheese with Boletus (wedge)-lateral Artisan sheep cheese with Boletus (wedge)-trasera
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Artisan sheep cheese with Boletus (wedge)

Artisan sheep cheese with Boletus (wedge)

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Más información sobre el producto

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Gourmetea
Rating: 4.9
Minimum order amount:
20.00 €
Shipping time: 3 - 5 work days
Shipping not available to United Kingdom

Alérgenos y características

Source

Castilla-La Mancha

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Source

Castilla-La Mancha

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Weight: 300gr.

Net weight:

6.00% off

The artisan sheep cheese with Boletus is a raw sheep's milk cheese made in Toledo.


Handcrafted, this cheese combines the intensity of raw sheep's milk with the deep and elegant aroma of boletus.

Its slow aging enhances a firm and creamy texture, while the pieces of mushroom add earthy nuances and a persistent flavor that make it a unique product within the Manchego cheese tradition.

Ideal for cheese lovers with personality, it stands out for its balance between strength and softness, offering a rich, complex, and authentic gastronomic experience.

The cheeses from this dairy have been recognized in national awards (Gourmets Quesos) as well as international awards (World Cheese Awards) for the quality and tradition of their products, reflecting the effort and heart they put into each creation.

This Artisan Sheep Cheese with boletus is a true gourmet gem that deserves a prominent place on any sophisticated cheese board.

Storage: Between 2º and 10º

Animal origin: Sheep

Aging time: Cured

Type of milk: Raw

  • Ingredients: 100% raw sheep's milk, boletus incorporated into the cheese during aging, natural rennet, lactic ferments, and salt.
  • Allergens: Lactose and may contain traces of egg.
  • The rind is not edible.
  • Minimum aging of 6 months.
  • Nutritional values (per 100%):
    • Energy value: 1710 KJ / 400 Kcal.
    • Proteins: 24 g.
    • Carbohydrates: 0 g of which sugars 0 g.
    • Fats: 35 g of which saturated 25 g.
    • Salt: 1.45 g.

Otras características

Weight: 300gr.

More information

Net weight:

6.00% off

The artisan sheep cheese with Boletus is a raw sheep's milk cheese made in Toledo.


Handcrafted, this cheese combines the intensity of raw sheep's milk with the deep and elegant aroma of boletus.

Its slow aging enhances a firm and creamy texture, while the pieces of mushroom add earthy nuances and a persistent flavor that make it a unique product within the Manchego cheese tradition.

Ideal for cheese lovers with personality, it stands out for its balance between strength and softness, offering a rich, complex, and authentic gastronomic experience.

The cheeses from this dairy have been recognized in national awards (Gourmets Quesos) as well as international awards (World Cheese Awards) for the quality and tradition of their products, reflecting the effort and heart they put into each creation.

This Artisan Sheep Cheese with boletus is a true gourmet gem that deserves a prominent place on any sophisticated cheese board.

Storage: Between 2º and 10º

Animal origin: Sheep

Aging time: Cured

Type of milk: Raw

  • Ingredients: 100% raw sheep's milk, boletus incorporated into the cheese during aging, natural rennet, lactic ferments, and salt.
  • Allergens: Lactose and may contain traces of egg.
  • The rind is not edible.
  • Minimum aging of 6 months.
  • Nutritional values (per 100%):
    • Energy value: 1710 KJ / 400 Kcal.
    • Proteins: 24 g.
    • Carbohydrates: 0 g of which sugars 0 g.
    • Fats: 35 g of which saturated 25 g.
    • Salt: 1.45 g.

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