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 Porcini (Boletus) 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, Porcini, Lysozyme (Egg White)
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
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.
Cut cheese goat milk Appearance: pink rind - porcelain white interior Aroma: fruity - slight yeasty scent Flavour: sweet - spicy - harmonic Consistency: rubbery Maturation: 3 months in the refining cell.
Soft cheese goat milk, Appearance: roll refined with flower petals - porcelain white, Aroma: floral - melissa, Flavour: hints of goat's milk, Consistency: very soft - rubbery, Maturation: 6 weeks, mountain flowers
eatable noble mould bark, white dough with little punching; he becomes creamier with increasing maturity, aromatic taste with light hircine marks. The Goat Camembert is OGM-free and carries the quality sign for South Tirol.
soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days