Approx. 1,6 kg half-wheel of El Gran Cardenal Mixed milk cured Ibérico cheese, with 4 - 6 months curation, from Medina del Campo, Valladolid (Castile and Leon). 

Pressed paste cheese. Typical cheese from the Iberian Peninsula, made of sheep's milk 40%, cow's milk 40%, and goat's milk 20%, according to Spanish regulations. It is produced according to a family recipe with an exquisite blend of our milks, achieving a great intensity and persistence in the mouth.

The blend of milks brings together the best of each: the creaminess and sweetness of cow's milk, the sweet nutty taste of sheep's milk and the herbaceous notes of goat's milk. The flavour changes with the seasons but is always delicious.

El Gran Cardenal Iberian cheese (queso Ibérico) is made with 40% sheep's milk, a much higher percentage than the legally required 15%. It is made with fresh milk of the day from nearby livestock farms. Slowly matured in a wooden drying room, turning one by one.