Wedge of cured sheep cheese Vellon Fuentesauco 250 gr

Wedge of cured sheep's cheese from Fuentesaúco Vellón 250 gr

Discover: Wedge of cured sheep cheese Vellón Fuentesaúco 250 gr

The Vellón Fuentesaúco Cured Sheep Cheese is a delicacy with an intense and deep flavour , the result of its prolonged maturation. Made with sheep's milk from the Zamora region, it has a firm texture and complex aroma . Its natural rind hides an ivory-coloured paste with small eyes, offering a unique sensory experience. Ideal for tasting on special occasions or for the most demanding palates.

Use and Pairings: Wedge of Vellón Fuentesaúco Sheep Cheese

• Pairs well with full-bodied red wines , such as a Rioja or Ribera del Duero.
• Enjoy it with nuts such as walnuts or almonds.
• Accompany it with red fruit jams to balance its intensity.
• Perfect for a gourmet cheese board or in sandwiches with artisan bread.

Production, Maturation and Marketing

The Vellón Fuentesaúco Cured Sheep Cheese follows an artisanal production process. Raw milk from Zamorana sheep is used, following traditional methods. The cheese is matured for more than six months under controlled conditions, which gives it its characteristic flavor and its natural rind , which preserves the essence of the Zamorano countryside. Marketed under the strictest quality standards, it is a product that guarantees an unparalleled gastronomic experience.

History and Origin of La Antigua Cheese Factory

Quesería La Antigua de Fuentesaúco has stood out for years for its commitment to quality and tradition. Located in the province of Zamora, a region renowned for its rich cheesemaking history, this family business has specialised in the production of sheep's milk cheeses for generations. With a focus on sustainability and respect for the environment, Quesería La Antigua keeps the Zamora cheesemaking tradition alive with excellent products.

Characteristics:

• Maturation: More than 6 months.
  
• Milk: Raw sheep from Zamora.
  
• Intensity: Strong.
  
• Rind: Natural, aged.
  
• Type of coagulation: Enzymatic.
  
• Rennet: Natural rennet.
  
• Region: Zamora, Spain.
  
• Storage temperature: Keep between 4º and 8ºC.