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Our cheese “Vicente Pastor” is made with the curds of the fresh milk which comes from a mechanical milking process. It is a mature cheese with a high fat content and a creamy, close, even texture with very few holes. The flavour is both intense and aromatic with a special aftertaste.

It has the prestigious product classification (Denominación de Origen) of Zamoran cheeses.

We produce whole cheeses weighing 1.3 kg, 2.9kg and 3kg, as well as jars of pieces of cured cheese in olive oil and rosemary weighing 250g, 500g and 1kg.

Queso D.O. Queso Zamorano
MATURATION PERIOD: 7 months.
EXTERNAL APPEARANCE: Natural rind, mouldy “without dyes”, with a picture on the top and ridged down the side.
INTERNALLY: Small, irregular holes throughout, pale to strong yellow in colour, depending on the degree of maturation.
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Queso Zamorano D.O. Reserva
MATURATION PERIOD: 16 months.
EXTERNAL APPEARANCE: Natural rind, mouldy “without dyes”, with a picture on the top and ridged down the side.
INTERNALLY: Straw yellow colour, with few holes, tendency to crack.
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Queso de Oveja en aceite de Oliva Virgen
MATURATION PERIOD: 6 months followed by 2 months in oil.
EXTERNAL APPEARANCE BEFORE STEEPING IN OIL: Natural rind, mouldy “without dyes”, with a picture on the top and ridged down the side.
INTERNALLY: small, irregular holes throughout, pale to strong yellow in colour, depending on the degree of maturation.
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