bars sharp thin
magnifying glass thin
heart thin
Three milks, four months and plenty of character.
Some cheeses demand attention. Mezcla Curado simply keeps disappearing from the board.
Its rounded flavour makes the first bite easy, while sheep’s and goat’s milk bring enough depth to make the next one inevitable. Cut it into rustic wedges with quince and toasted almonds, serve it beside charcuterie or let it melt into a hot bocadillo.
A versatile Spanish cheese with broad appeal—and considerably more personality than the word “versatile” usually promises.
Mezcla Curado is made for the moment when a cheese board begins to empty. Its rounded character welcomes almost everyone, but beneath that easy first impression lies enough depth to keep experienced cheese lovers interested.
Serve generous wedges with membrillo, roasted almonds and fresh figs. Add thin slices of jamón, chorizo or lomo for a board that moves easily between aperitif, tapas and late-night grazing. A spoonful of dark fruit preserve or pickled shallots provides the sharp contrast that makes the cheese taste even fuller.
This is also a cheese worth taking into the kitchen. Melt it into a toasted sandwich with roasted peppers, grate it over crisp potatoes or use it to give croquettes, gratins and savoury pastries a deeper finish.
For delicatessens and professional counters, its approachable flavour makes sampling easy, while the choice of formats offers plenty of ways to sell it—from generous counter-cut wedges to convenient retail pieces.
Pour a young Tempranillo, a dry cider or an amber beer and bring out another plate. The first one is unlikely to last.
Pasteurised cow’s MILK min. 70%, sheep’s MILK min. 5%, goat’s MILK min. 5%, salt, stabiliser (calcium chloride), rennet and lactic cultures.