PÁRAMO DE GUZMÁN CHEESE
PURE CHURRA SHEEP CHEESE TRADITIONALLY CURED.
Páramo de Guzmán cheese is an artisanal product from the D.O. Ribera del Duero, made since 1985 with raw milk from Churra sheep. Its production process takes place twice a year, in spring and autumn, taking advantage of the pastures rich in aromas such as thyme, rosemary, and sage. After a minimum of 12 months of aging, the cheese is ivory-hued and lingers.
It has even been internationally recognized as "THE BEST CHEESE IN THE WORLD" in the United States, following the publication of Michael Paterniti's book "The Telling Room." In 2014, a fire devastated the cheese factory, but production has resumed, and it also offers pairings with its Raiz de Guzmán wine.
Paterniti's book delves into the life of Ambrosio and the cheesemaking tradition of Guzmán, a picturesque village in the province of Burgos, Spain.
The book's publication in 2013 generated a notable increase in demand for Páramo de Guzmán cheese, especially in the United States, where it became a highly sought-after product. This phenomenon is attributed to the interest generated by the cheese's history and quality, which attracted the attention of food enthusiasts and experts.
"The Telling Room" was featured in several media outlets, including a review in The New York Times.
PICUAL EVOO: The Queen of the Spanish olive grove.
Our canned format with Picual EVOO (from Jaén) remains in contact for a minimum of three months. The cheese and oil work together to evolve and offer the extolled virtues of both products.
Picual EVOO is the perfect companion to enhance the flavor of Páramo de Guzmán Cheeses.
It is the main variety grown in Spain; Jaén is the sovereign province for olive groves and Picual olive oil production, accounting for more than 95% of Picual olive trees and is also a candidate for UNESCO World Heritage status.
The aroma and flavor notes typically described in tastings often highlight the herbaceous nuances of basil and fresh tomato, with hints of artichoke, wood, fig (but not fig) or the olive leaf itself. In the mouth, this spicy sensation is clearly perceived in the throat, leaving a great intensity of flavors on the palate.
MATURATION
AND REFINING
Clearly, what makes the difference in the flavor of our cheeses is their cave maturation and aging. Where the vine roots end, the earth that will give our cheeses their flavor begins. This is because the cheeses are ripened in an underground tunnel that runs beneath the vineyard, at a depth of up to 27 meters at its highest point.
This tunnel houses the ripening chamber, a place where the earth's surface is exposed so that all its aromas penetrate our cheeses. Furthermore, our rind is natural; this is because it is a cheese without surface treatment, only the rind generated by the cheese itself, a product of natural fermentation, rich in molds and bacteria unique to our facilities.
Therefore, our flavor is unrepeatable.
Therefore, our flavor is unrepeatable.
Clearly, what makes the difference in the flavor of our cheeses is their cave maturation and aging. Where the vine roots end, the earth that will give our cheeses their flavor begins. This is because the cheeses are ripened in an underground tunnel that runs beneath the vineyard, at a depth of up to 27 meters at its highest point.
This tunnel houses the ripening chamber, a place where the earth's surface is exposed so that all its aromas penetrate our cheeses. Furthermore, our rind is natural; this is because it is a cheese without surface treatment, only the rind generated by the cheese itself, a product of natural fermentation, rich in molds and bacteria unique to our facilities.
Therefore, our flavor is unrepeatable.