Aged Cheeses (Long Maturation)
Raw-milk sheep's cheeses matured slowly for months to develop complex, intense and aromatic profiles.
-
Aged raw-milk sheep's cheese; robust flavour with hints of nuts and hazelnut butter, firm and crumbly.
-
Extra-aged sheep's cheese; powerful, persistent profile with elegant spicy notes and a granular texture.
Aged sheep's cheeses are matured slowly for many months until the paste turns granular and crumbly and the flavour becomes intense, persistent and aromatic, with hints of nuts, hazelnut butter and an elegant spiciness. They are the Spanish answer to the great long-matured cheeses of Europe and a favourite of cheesemongers and sommeliers.
Range and formats
Viejo Cheese, an aged raw-milk sheep's cheese with a robust flavour and firm, crumbly texture, and Añejo Cheese, extra-aged, with a powerful, persistent profile and pronounced granular texture. Both come in 3 kg wheels, 250 to 300 g wedges, pre-cut wedges and 200 to 300 g trays.
Export notes
Long maturation gives these cheeses a long shelf life and makes them robust in transport, which suits distant markets in Asia and the Middle East as well as European specialist retail. They are typically positioned at the top of a Spanish cheese range, alongside PDO references and flavoured specialities.