Sheep Milk Cheese Aged in Tempranillo Wine Grapes

Quesería La Antigua’s Sheep Milk Cheese Aged in Tempranillo Wine Grapes is a celebration of two of Castilla y León’s greatest treasures—raw sheep’s milk cheese and the noble Tempranillo grape. This firm, aged cheese begins with milk from native Churra and Castellana sheep, yielding a compact, ivory paste with small, well-distributed eyes. During maturation, the wheels are buried in the skins of hand-harvested Tempranillo grapes from local vineyards. Over weeks in the cellar, the cheese absorbs the deep aroma, color, and character of the fruit, developing a brownish rind with a clearly defined pleita pattern and a flavor that lingers long on the palate.

The result is a strikingly aromatic cheese with notes of wine must, dried fruit, and warm cellar earth. Its texture is unusually buttery for a firm cheese—so soft and unctuous that it can be scraped with a knife like room-temperature butter. A subtle hint of alcohol from the grape fermentation adds complexity, making each bite feel like a union of vineyard and dairy, land and tradition.

Quesería La Antigua, based in Zamora, is known for its dedication to raw sheep’s milk cheeses rooted in centuries-old shepherding traditions. Working exclusively with native sheep breeds and following meticulous aging practices, the creamery produces cheeses with true regional identity and depth.

• Pairings: Tempranillo (of course), Ribera del Duero red, fig jam, Marcona almonds, or Iberico charcuterie.

Ingredients: Raw sheep milk, E-252, lysozyme (egg derived), culture, natural rennet, salt, Tempranillo grape (husk). Rind coated with lard and brandy during its ripening and refinement.