QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.
This particular cheese has fine bits of Black Garlic added to give it a delicate flavour.
Their cheeses are handmade according to age old Spanish traditions, using only the finest raw milk their own herds of sheep and goat.
The cheeses are slowly aged for over two months in their curing chambers.
QuesOncala belongs to the Association of Food Artisans of Castilla and Leon, and their cheeses bare the ‘Tierra de Sabor’ brand, which guarantees the exceptional quality of their products.
Ingredients: 100% Raw Sheep Milk, Rennet, Black Garlic, Lysozyme (Egg White)
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months
the leanest part of the loin's head, the Iberian prey, the Iberian Loin of Estirpe Negra is obtained, with a tender flavour, good aroma and soft texture.
In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".