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Pedroches

ANDALUSIA
Milk of Sheep
Fresh
Taste: Strong
Texture: Creamy
Pasta: Hard
1,7 Kg
Semi-cured
DESCRIPTION

Pedroches cheese is a mature cheese, semi-cured (between two and four months) and made mainly from fresh or pasteurized merino sheep’s milk. The rind is shiny, slightly oily and straw yellow in color. The interior is compact with tiny holes distributed throughout, and is ivory white. It is cylindrical, with rounded edges. The top and bottom of the wheel are smooth while the side has a pattern. The weight varies between one and two kilograms (2.2 and 4.4 pounds).

PRODUCT HISTORY

The area of La Serena, Los Pedroches and the Alcudia valley is the origin of such similar, austere and traditional cheeses, which are produced from winter to spring.

PRODUCTION PROCESS

We begin with fresh or pasteurized sheep’s milk, mostly from the merino breed. The cheese is matured between two and four months. “Tortas” are also produced from the same cheese.

BUY CHEESE BOARDS that include this cheese
Spain I (Light)
QUESOS FROM ANDALUSIA
Pedroches
SUGGESTIONS FOR GASTRONOMICAL COMBINATIONS
The flavor of this cheese is notable and personal, slightly sharp and buttery to the palate. Some of these cheeses can be made into a pie shaped cheese, similar to those made in La Serena and in El Casar. In this instance, they are left at room temperature so that the cheese softens. The top of the wheel is cut off to get to the spreadable cheese, which can be eaten with toasted bread, for example.