QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.
This particular cheese has fine bits of Black Truffle added to give it a delicate flavour.
Their cheeses are handmade according to age old Spanish traditions, using only the finest raw milk their own herds of sheep and goat.
The cheeses are slowly aged for over two months in their curing chambers.
QuesOncala belongs to the Association of Food Artisans of Castilla and Leon, and their cheeses bare the ‘Tierra de Sabor’ brand, which guarantees the exceptional quality of their products.
Ingredients: 100% Raw Sheep Milk, Rennet, Black Truffle, Lysozyme (Egg White)
Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell
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Our mountain salami consists of controlled, thin and tender pork which is enriched with natural spices and is dried in rough height air.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Soft cheese bovine raw milk, Appearance: some white mould with grey imprints - decorated with rose petals; Aroma: sweet - intense - fruity - flowery; Flavour: complex; Consistency: creamy - fondant; Maturation: 6 weeks in a glass - sealed container - with Gewürztraminer wine.
Semihard cut cheese biological bovine raw milk, Appearance: Bark with bactericum linens - straw-yellow dough, smell: vegetarian - animalistic, taste & aroma: sweet spices, consistency & structure: creamy, maturation: approx. 60 days, dyke cellars.
Soft cheese bovine and sheep milk, Appearance: flat form - wrinkled rind - refined with truffle, Aroma: truffle scent, Flavour: harmonic - well-balanced - persistent hints of truffle, Consistency: creamy - soft, Maturation: 3 weeks in inox stainless steel
