The flavour of the natural black truffle (Tuber Melanosporum) and the raw Manchego sheep’s milk combine perfectly in this cheese, offering an explosion of flavours on the palate.
It is made by hand, with a careful process for each piece and with a minimum maturity of 3 months.

Equipo de elaboración

María José González-Román Sánchez

Nota de Cata

Sierra La Solana truffled cheese is a cheese that develops pronounced aromatic nuances during its 3 months of maturing. Smooth, buttery, it glides over the palate showing subtlety and a broad expression.

Conservación

Minimum maturation: 3 months