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A year of maturity, deep intensity and a piquant finish that lingers.
Twelve months of maturation give El Roble the confidence to stand at the centre of a serious cheese selection. Its concentrated savoury flavour, piquant edge and long finish offer customers something worth stopping for—and remembering.
Serve it in generous, irregular pieces with toasted nuts, dark honey or pickled shallots. In the kitchen, just a few shavings can lift grilled mushrooms, roasted vegetables or warm tapas into something far more distinctive.
Raw sheep’s MILK, salt, stabiliser (calcium chloride), rennet, preservative (lysozyme derived from EGG) and lactic cultures.
Rind: Natural oiled rind.
El Roble brings maturity and intensity to the counter without needing an elaborate presentation. Cut the whole wheel into bold wedges for a striking display, offer smaller pieces for discovery, or serve it in rustic chunks alongside toasted walnuts, dark honey and pickled shallots.
Fine shavings add a savoury, piquant finish to grilled mushrooms, roasted artichokes and warm potato dishes. Grated into croquettes, stuffed pasta or a creamy sauce, the cheese brings depth without disappearing into the recipe.
For a quick hot serve, pair it with caramelised onion in toasted sourdough or melt it over roasted vegetables until the edges begin to colour. Oloroso, mature red wines and dark beer have enough structure to meet its year-long maturation.