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Three milks. One remarkably easy cheese to sell.
Cow’s milk brings softness, sheep’s milk adds character and goat’s milk gives the flavour a gentle lift. The result is a creamy, semi-cured Ibérico cheese with enough personality to be remembered and enough balance to keep customers coming back.
Ibérico cheese brings cow’s, sheep’s and goat’s milk together, allowing each to contribute without overpowering the others. Cow’s milk builds the creamy foundation, sheep’s milk adds richness, and goat’s milk introduces a light, lively note that keeps the flavour moving.
With a minimum maturation of 35 days, it remains smooth and approachable while gaining more character than a young cheese. Serve it with quince paste, roasted almonds, grapes or good bread, or pair it with cured meats and mild preserves. Its balanced flavour also works beautifully in sandwiches, gratins, croquettes and warm tapas where a creamy, rounded cheese is needed.
Pasteurised cow’s MILK (min. 40%), sheep’s MILK (min. 15%), goat’s MILK (min. 15%), salt, stabiliser (calcium chloride), rennet and lactic cultures.
Country of milking: EU. Country of transformation: Spain.