Truffle Sheep Cheese
A luxurious encounter between two of the finest ingredients the Iberian Peninsula has to offer — creamy, aged sheep's milk cheese meets the earthy intensity of black truffle. Crafted in the artisan tradition of Castilla-La Mancha, each cuña reveals a generous marbling of truffle throughout the paste, delivering an aroma and flavour that is impossible to ignore.
Rich and smooth with a finish that lingers, this is a cheese for moments worth marking — the centrepiece of any cheese board, or an unforgettable pairing with a glass of aged Spanish red.
Ingredients
Pasteurised sheep's milk, salt, black truffle (Tuber aestivum) 1%, animal rennet, lactic ferments and truffle aroma. Preservative: potassium nitrate (E-252). The rind is treated to prevent mould (E-235) and is not edible.
Allergens: milk.
Nutritional Information
Average values per 100 g:
Energy 1670 kJ / 402 kcal · Fat 34 g (of which saturates 22 g) · Carbohydrate 0.6 g (of which sugars 0.5 g) · Protein 25 g · Salt 1.8 g.
Real Black Truffle
Generously marbled with genuine black truffle throughout.
Artisan-Made
Handcrafted in the cheese tradition of La Mancha.
100% Sheep's Milk
A creamy base of pure Manchega sheep’s milk.
Don Apolonio
Castilla-La Mancha, Spain
From the heart of the Spanish plateau, Don Apolonio crafts sheep's-milk cheeses that carry the flavour of La Mancha — patient, honest and rooted in a family tradition of cheese-making.
Aged in the cellars of La Mancha
The Curing
The young wheels rest in cool cellars while the black truffle slowly perfumes the paste from within. As the cheese matures, its texture turns smooth and supple and the earthy, unmistakable aroma of truffle settles deep into every slice.
The Raw Ingredient
It begins with two treasures of the Spanish table — the rich milk of the Manchega ewe and genuine black truffle, folded through the paste so its aroma runs all the way through the cheese, not just across the surface.
Perfect Pairings
Black truffle needs a wine that flatters it rather than fights it — reach for elegant, earthy reds and a fine, bone-dry sparkling wine.
- Pinot Noir — Silky and earthy, it echoes the truffle without ever overpowering it.
- Ribera del Duero Crianza — Ripe Tempranillo with just enough body for the creamy, truffled paste.
- Cava Brut Nature — Bone-dry bubbles cut the richness and lift the truffle aroma.
Castilla-La Mancha, Spain
The Land
Nowhere else could this cheese be born. The high plateau of La Mancha — its dry air, its fierce light and its native Manchega flocks — gives these cheeses a depth of flavour that simply cannot be copied.
