Production area: Castilla y León (Tierra de Campos Palencia)
Description: Type of milk: Whole and raw milk from Churra sheep. Type of Elaboration: Enzymatic coagulation. Rennet: animal rennet from suckling lamb. Family Type: Cured Pressed Pasta, Uncooked, Moldy/Washed Rind. Healing between eight and ten months. Presentation: Format: "Typical Castilian" (faces engraved with the typical spike and side in the shape of a zig zag), with the natural moldy bark and simply washed and brushed).
Gastronomy: Castilian cheese is a cheese for tapas and snacks after hours, in thin slices. 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 grated for 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.