Covering letter to the delivery from Marqués de Mendiola:
Here you have our new cheese production. We are very proud of how the four varieties you’ve received turned out, as it is a long and complex process.
The semi-cured cheese, the one with the red label, has a maturity level of 3 months, a very creamy texture and an intense aroma of raw sheep’s milk. Its flavour is soft and velvety with a slight acidic touch. The cured cheese, the one with the golden label, matures between 6 and 7 months, its texture is also creamy and smooth, its flavour is intense and elegant, with a very intense aroma. The extra virgin olive oil cheese has a intense aroma characteristic of pure sheep cheeses, the aftertaste is long and persistent and accentuated by the olive oil. The “Añejo”-cheese’s consistency is very firm and homogeneous, its flavour is the most intense and powerful due to its maturation time, 12-14 months, the aroma is intense and pure.
Please keep in mind that the secret of our product is the sheep, its care, health and well-being. We don’t use any antibiotics. It is a great honor and a responsibility knowing that you have continued to trust our livestock and our cheeses.I remain at your entire disposal for anything you may need. We hope that all this effort will meet your expectations when taking a bite of our cheese. Enjoy! Happy day!
Antonio Marqués
How to preserve cheese?
To keep the cheese longer, we recommend that you store it wrapped in a cloth or in a container suitable for cheese in the refrigerator. Mould is natural and can occur in cheese.
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