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Cheese
Along the gently rolling hills and ridges of the banks of the Spanish river Duero, a wide range of herbs, such as thyme and rosemary thrive, thanks to the continental climate of the Castillan Higher Plateau. Cold winters, mild, rainy springs, hot, dry summers, and cold but sunny autumns create pastures for sheep grazing. This ideal climate transfers an incredible amount of flavor to the milk of the sheep.
The milk for the cheese comes from the oldest Castillian breed of sheep called the “Churro,” which adapted to these high plateau lands thousands of years ago. High in protein content compared with the rest of the known breeds and in low country production. This breed of sheep produces high quality milk that, according to the season, requires collection at different times of the year. The flavors of this cheese do vary, depending on the time of year the milk is collected. In spring the milk is soft and creamy, creating a more delicate cheese. In summer, when the milk has a higher fat content and stronger flavor, the cheese takes on a more robust flavor. These cycles make this cheese truly a product of the seasons.
Paramo de Guzman is solely made from raw sheep's milk, in an artisan format that preserves the natural flavors of the milk. The aging process is totally natural, temperature and humidity controlled, permanently aired through periodic turning of the cheese. This ensures a homogenous texture throughout. The minimum maturing time is 12 months. Following a traditional method of preserving cheese, the wheels are then sliced into wedges and packed in Extra Virgin Olive Oil. This beautiful cheese has been recognized with the following awards:
Gold Medal at Expoláctea 1989
1st at the International Cheese Challenge
Gold “Tarro” at the first Spanish Cheese Challenge in 1990
2nd prize at the London International Cheese Show - Wembley 1987
- Made from unpasteurized sheep's milk.
[3 of 3 customers found this review helpful]
Very special!
By Trees
from Allegheny National Forest, PA on 2/22/2009
from Allegheny National Forest, PA on 2/22/2009
Gift:
No
Pros:
Complex, Flavorful, Rich
Best Uses:
After Dinner, Hors d'oeuvre
Describe Yourself:
Chef, Foodie, Health Conscious
Bottom Line:
Yes, I would recommend this to a friend
Comments about Paramo De Guzman:
Unique! Serve at room temp. Taste begins like an aged sharp cheddar, then progresses to a buttery, nutty sheep cheese. Don't waste the oil! Dip frozen or fresh berries, pears or apples in it. Great with a shiraz or grenache wine.