For more than 50 years in the entire Spanish interior plateau there has been a tradition of making "mixed milk" cheeses using the format and technology of Manchego or Castilian cheesemakers. This kind of cheese is widely produced, making up approximately 50% of cheese eaten in Spain in its various agings. In Javier Muñoz’s new dairy in Ciudad Real, they have been dedicated from the beginning to making this popular cheese.
Mild, pleasant and buttery taste, suitable for all audiences, where the milk mixture in which ewe’s milk predominates, gives an ivory color, soft elastic texture and its open cut (aerobic fermentation). It pairs very well with all kinds of wines, white, red and rose, and from dry to fruity sherries (Fino, Manzanilla and Amontillado).
