Our Cheeses
Our Cheeses
Artisan Cheeses made of raw milk, with moldy natural rind.
Pago Valle de los Molinos makes its artisan cheeses from sheep’s milk, exclusively from its sheep ranch, in the most authentic and traditional way.
The exquisite flavor and the unique creaminess of the cheese are the result of the feeding that the sheep receive from the pasture, which together with the integral control of the production process is a guarantee of sensory quality, total traceability and respect for all links in the chain, as well as caring for the environment.
Artisan Semi-Cured Cheese
Our artisan semi-cured cheese is made with raw sheep’s milk in a traditional way. The curing process is over 3 months, by then; it reaches a semi-firm texture of pale color and prominent eyes, maintaining the original freshness, softness and creaminess of sheep’s milk. At the same time, the first sensory nuances of lactic fermentation begin to appear finely. In 2018, it was considered the 2nd best sheep cheese in Spain.
Awarded Bronze Medal at the World Cheese Awards 2019/2020.
Artisan Cured Cheese
Our artisan-cured cheese is made according to the traditional way with raw sheep’s milk. The curing process is over 6 months in the cellar until it reaches a firm ivory-colored eyelet texture. The slow and at the same time deep refining process with moldy natural rind allows it to achieve an intense and balanced flavor in the mouth. The taste, aroma and extraordinary creaminess make this aged cheese a real delicacy.
Artisan Aged Cheese
Our artisan-aged cheese is made by hand with raw sheep’s milk. It takes 12 months of maturing and refining in the cellar to obtain a cheese with a firm laminar texture of straw-golden color. The long and slow refining process allows the exaltation of its powerful flavor and aroma. A delight for lovers of noble and prominent cheese.
Cured Cheese in Olive Oil
Our cured Cheese in Extra Virgin Olive Oil is made with raw sheep’s milk. After 4 months of maturation in the cellar, the cheese acquires creaminess and firmness. The second phase of refining in maceration causes the perfect fusion of the cheese and the oil to give rise to an excellent product, with a great flavor and aroma.
Cured Cheese in Rosemary
Our cured cheese in Rosemary is made in an artisanal way with raw sheep’s milk. The curing process is over 6 months in a natural and controlled way in the cellar, reaching a firm, compact texture of ivory color and a pleasant and intense flavor in the mouth. The last two months the cheese is refined with rosemary leaves in the rind to provide a Mediterranean floral aroma, which makes it an outstanding cheese.
Super Gold World Cheese 2017-18 Awards and Ranking: 14th of the World and 2nd of Spain
Gran Reserva Cheese
Our Gran Reserva Cheese is made by hand with raw sheep’s milk. It takes 18 months of maturation and refining in the cellar to achieve a cheese with a firm laminar texture of straw-golden color. The long and slow refining process allows the exaltation of its powerful flavor and aroma. A delight for lovers of noble and prominent cheese.
Awarded Silver medal at the World Cheese Awards 2019/2020.
Cured Cheese with Paprika
Our cured cheese in paprika is made in an artisanal way with raw sheep’s milk. The curing process is over 6 months in a natural and controlled way in the cellar, reaching a firm, compact texture. The last two months the cheese is refined with Pimenton de la Vera, providing flavor, color and aroma.
Awarded with a Bronze medal in the World Cheese Awards 2019/2020
Cured Cheese in Butter
Our cured cheese in butter is made in an artisanal way with raw sheep’s milk. The curing process is over 6 months in a natural and controlled way in the cellar until reaching a firm, compact ivory texture. The last phase of refining is covered with lard in the rind to maximize an intense flavor and aroma.
Soft Cheese with Walnuts
The same symbiosis that is achieved between sheep and walnut is also achieved with walnut and cheese, giving rise to soft cheese with walnuts. After 7 days of drying, it maintains the freshness and lightness of the milk and the flavor and sweetness of the nut. An ideal product to combine in salads and desserts.
Pasteurized Cured Cheese
This pasteurized cured cheese is kept for 6 months in the cellar. Its unique personality is the result of the creaminess and at the same time intense and balanced flavor. Excellent to pair with noble barrel-aged wines, as well as Iberian sausage.
Pasteurized Semicured Cheese
Light, smooth and creamy, with three months of maturation, the semi-cured cheese maintains the original nuances of freshness and creaminess of sheep’s milk and at the same time begins to finely highlight the beginning of the nuances of lactic maturation.
Pasteurized Sheep Cheese
The soft cheese maintains the freshness and lightness of sheep’s milk. With a soft and delicate texture from the original curd, it is the ideal cheese to combine in salads and desserts.
