Located in the heart of Spain’s Extremadura region, the Finca Pascualete estate traces its origins to the 13th century. Generations of farmers have used the land to graze sheep and make cheese for their families. Two rivers, the Magasca and the Tamuja, run through the estate, and the land is flush with oak trees and blackberry bushes, and herbs such as rockrose, juniper, thyme and rosemary, all of which have provided animals with a varied natural diet.
During World War II, an American CIA agent named Aline Griffith began working in Spain, and later met and married Luis de Figueroa, the Count of Romanones, who owned several estates including Finca Pascualete. Since then, the Countess has dedicated herself to preserving the estate and its agricultural heritage.
This traditional torta-style cheese is made from raw sheep’s milk coagulated with cardoon thistle. It develops a rust-colored rind as it ages, and has flavors of citrus, mushroom and grass. Allow the cheese to come to room temperature before cutting off the top and enjoying its pudding-like texture with a spoon.
Farm / Company: Finca Pascualete
Cheesemaker: Maribel Gomez Santos
Proprietor: Luis Figueroa
Affineur: Finca Pascualete
City, State: Trujillo, Caceres
Milk Type: Sheep
Milk Treatment: Raw
Aging: 60 days
Size(s): 3 ounces