Boffard 'Reserva' Cheese is made 100% raw sheep milk, according to the age-old Castilian tradition.
The cheese is oiled three times with olive oil during the ageing period, which lasts at least 8 months for the large 3 kg cheese, and 4 months for the smaller 1 kg cheese.
This olive oil protects the cheese during the maturing process, and provides Boffard cheese with its unique and unmistakable flavour. 20 litres of milk is needed to produce each large 3 kg cheese. A very generous cheese, with a distinct nutty, slightly savoury and spicy flavour. Boffard 'Reserva' Cheese is well balanced, and lingers on the palate.
Allow it to 'breathe' at room temperature a short while before eating, and pair it with a good red wine, like Rioja or Ribera del Duero.
Boffard have been cheese makers for over 130 years, and are official suppliers of the Spanish Royal Palace.
Maturing: At least 8 months for the 3 kg cheese
>> dettaglio
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Serrano Ham DO Teruel was the first food in Spain recognized as a Designation of Origin product. It is carefully selected prime pigs of the 'Duroc' race on the father's side and 'Large White' and 'Landrace' on the mother's side.