Sheep's cheese, Manchego Curado with black truffle, 6 months ageing, Queso Campollano

Production process: Campollano sheep's cheese with black truffle is made from the milk of sheep in the province of Ciudad Real. Production follows traditional methods, in which the milk is coagulated using rennet at a temperature of 30-31°C. Once formed, the cheese ages under controlled temperature and humidity for more than 6 months. Once it reaches optimal maturity, a black truffle paste (Tuber melanosporum) mixed with extra virgin olive oil is injected into the cheese, so the truffle reaches even the centre. The resulting cheese has an oval shape with pieces of truffle visible both on the surface and inside. It is wrapped in grease-resistant paper and vacuum-packed, which helps preserve the intense aroma of both the truffle and the cheese.

Characteristics: The cheese has a pale yellow colour with glossy oily tones. The aroma is intense and pronounced. The texture is smooth and almost buttery thanks to the olive oil content. The flavour is intense yet balanced, with a long, pleasant truffle aftertaste that can linger in the mouth for more than an hour.

This cheese pairs wonderfully with reserva-style red wines. It is also well suited for warm dishes, for example grated over meat or pasta, where it melts beautifully when heated and gives the dish a luxurious truffle flavour.

Weight of the whole cheese: approx. 3kg.
The price may vary depending on the weight of the cheese.

Origin: the province of Ciudad Real in central Spain
We are the direct importer of this product.