Since 1839, nestled in the heart of the Douro, the Sardon Farm is one of the oldest traditional family estates in Spain. Today, the traditional farmhouse products are now available for discerning consumers across the globe. Aged for over 10 months, Pico Melero is akin to an artisan Manchego or Zamorano. Made of raw sheep's milk, this cheese has a closed structure texture with a few small eyes unevenly distributed through the paste. Sliceable, but flaky, Pico Melero gently softens in the mouth to release a flavor of hazelnuts, sheep's cream, and olives. The finish is long and slow, with a gentle acidic bite at the finish.
Among the pastures, oaks and vineyards, the Sadon Farm is run by the heirs of the good work of the old Castilian, which for centuries knew the rigors of the region's extreme climate zone. They knew the landscape was tough, but produced exceptional wine and cheese. The history of the farm dates back to the time of the Reconquista, when by order of Alfonso X the Wise, was given permission to the abbot of the monastery of Our Lady of Retuerta to work the land.
- Made from unpasteurized sheep's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by hand.
- Silver Medal at the World Cheese Awards.