Description: Type of milk: Whole and raw milk from Churra sheep. Type of Elaboration: Enzymatic coagulation, Rennet: Animal rennet from suckling lamb. Type of family: cured pressed pasta, uncooked, moldy/washed rind Curing between nine and twelve months.
Presentation: Format: 2,250.- Kg. approx. (faces engraved with the typical spike and zigzag-shaped side), with the natural moldy and brushed bark.
Sensory Characteristics: Dry, moldy gray rind that denotes curing in very cold and humid environments. The cut is blind with small mechanical holes. Yellowish-brown in color and short and dry in texture. The flavor is very strong and intense, high in salt, with acid undertones and sour-spicy touches that denote deep maturation.
Gastronomy: Castilian cheese is a tapas cheese and snack after hours. It combines perfectly with fino or manzanilla sherry, or moriles, without forgetting the dry whites from Rueda or the slightly astringent young reds from Ribera del Duero. It gives its best qualities in the company of white bread, toasted bread or with crunchy sticks. It can be used scratched to gratin.
The Artisanal Cheese Factory “Hnos. Paramio” was founded in January 1994
- Sheep Livestock Registered in the Genealogical Book of the Churra Breed of the Ministry of Agriculture
- Charter of the Artisan Food Company of Castile and Leon
- Livestock farm belonging to the I.G.P. of the Lamb from Castile and Leon.
Our Artisan and Castilian Cheeses are made only with raw and whole milk from Churra Breed sheep, in addition to having a livestock farm of 1,600 Churra Sheep (registered in the Churra Breed Genealogical Book). Its main source of food is fallow pastures, stubble and rainfed alfalfa that we graze in the TIERRA DE CAMPOS region and in the harsh winter months using natural forage and cereals from the area.