Queso de la Antigua
Cheese from Antigua. Origin, Zamora.
Sheep cheese cured in tartufo (truffles from Italian Piedmont).
The truffle is one of the most highly valued foods, which is why the best truffles from Italian Piedmont are used to make the cheese from Antigua. With a maturation of approximately 5 months in the best atmospheric conditions, making all the aromas enhance as the cheese loses its initial moisture.
The truffle is added directly to the milk, no aromas, oils or essences are used, giving the raw milk sheep cheese unique characteristics.
Quesos de la Antigua, a traditional elaboration that identifies grazing and their flocks with the care of the natural environment, the Castilian steppe.