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Made with raw sheep's milk and white truffle from Italian Piedmont.

With a maturity period of approximately 5 months with the best atmospheric conditions, it makes all the aromas potentiate as the cheese loses the initial moisture of the elaboration.

The contribution of flavors and aromas typical of sheep's cheese during its ripening period, together with those provided by the truffle, give this product unique and exquisite characteristics.

Cured Peñasolana sheep cheese with Zamorano Tartufo 2,800 kg

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