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SHEEP ARTISAN CHEESE

Our cheeses are presented under the trade name Marqués de Mendiola and are made with raw milk exclusively from our farm.

TIERNO – SOFT CHEESE

INGREDIENTS: Pasteurized sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: White in colour. Texture is firm, moist and elastic. Has a natural and white rind, showing small eyes sprinkling in the interior paste. With a fresh, mild, clean and pleasant flavor typical of the fresh sheep milk.
RIPENING: 7 days
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg

We prepare wedge vacuum packaging.
Also available with nuts, pistachios, blueberries, black truffle and black garlic.

SEMICURADO – SEMIMATURED CHEESE

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour with creamy texture. The aroma is reminiscent of the sheep raw milk. In mouth the flavor is smooth and velvety.
RIPENING: 2,5 to 4 months.
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg

Also we prepare wedge vacuum packaging.

CURADO – MATURE CHEESE

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, with an intensive but not strong flavor, long and persistent with a touch of acid.
RIPENING: 6 to 8 months
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg

Also we prepare wedge vacuum packaging.

AÑEJO – AGED CHEESE

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Straw yellow in colour. The texture is firm and compact with small eyes sprinkling in the interior paste. Its taste is intense and elegant though somewhat stronger due to its ripening, with a rich and clean aroma. A very rounded final taste.
RIPENING: 12 – 15 months
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg

Also, we prepare wedge vacuum packaging.

GRAN RESERVA – GRAN RESERVA

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Straw deep yellow color, intense yet not strong, sweet, with a bit of nutty aftertaste.
RIPENING: 24 – 30 months
FORMAT: Cylindrical whole piece net weight 2 kg – 3 kg

Also, we prepare wedge vacuum packaging

EN ACEITE – MATURE BATHED IN EXTRA VIRGIN OLIVE OIL

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is soft and creamy. Has intense and persistent flavor, with a slightly tangy and buttery after taste due to extra virgin olive oil.
RIPENING: 4 months and additional 4-5 months of maceration in the extra virgin olive oil
FORMAT: Cylindrical whole piece net weight 1kg – 2 kg – 3 kg

Also we prepare wedge vacuum packaging
Jar 200 gr. aprox.

CON ROMERO – MATURE WITH ROSEMARY

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, lactic culture, lysozyme, rennet and salt. Crust of the cheese: iberian lard and rosemary.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, wthi rosemary aftertaste.
RIPENING: 5 months and aditional 2 months with rosemary.
FORMAT: Cylindrical whole piece net weight 2 kg and 3 kg.

Also we prepare wedge vacuum packaging.

Al vino – MATURE WITH CENTENARY VINEYARD RED WINE

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, red wine, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, with an intensive but not strong flavor, long and persistent with a touch of acid.
RIPENING: 6 to 8 months
FORMAT: Cylindrical whole piece net weight 3 kg

Also we prepare wedge vacuum packaging.

CON PIMENTÓN – MATURE WITH PAPRIKA

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, paprika, extra virgin olive oil, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, with an intensive but not strong flavor, long and persistent with a touch of acid.
RIPENING: 6 to 8 months
FORMAT: Cylindrical whole piece net weight 3 kg

Also we prepare wedge vacuum packaging.

AHUMADO – MATURE SMOKED IN BEECH ASH

INGREDIENTS: 100% Raw sheep milk from our own flock of sheep, beech ash, extra virgin olive oil, lactic culture, lysozyme, rennet and salt.
DESCRIPTION: Ivory colour. The texture is firm and compact, with small eyes sprinkling in the interior paste. The aroma is reminiscent of the sheep raw milk, with an intensive but not strong flavor, long and persistent with a touch of acid.
RIPENING: 6 to 8 months
FORMAT: Cylindrical whole piece net weight 3 kg


Also we prepare wedge vacuum packaging.

WE INVITE YOU TO KNOW OUR ARTISAN CHEESE IN ANY OF ITS VARIETIES