From the beginning in his new diary in Ciudad Real, Javier Muñoz was clear that he wanted to create cheeses with different flavors and aromas to offer arange of ewe’s milk cheeses that had previously not been found on the market. Therefore, and to start with, he created these variants: cheeses ripened with brandy or with black beer, or cheeses spread with lard and aromatic herbs such as rosemary or treated with spicy chili.
Of powerful defining flavors where the added ingredient is the one that gives a peculiar characteristic. Cheeses for all tastes and sensory demands. From aromatic to extreme flavors. In this case, it is advisable to pair the cheeses with non-conflicting beverages to accompany them: young sherries or half-length beers.
