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Pastura

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.

Inspired by Italian cheeses, the recipe for Pastura developed as shepherds migrated from Italy to Spain. Its tender, bloomy rind encases a soft, plump, creamy paste that offers delicate flavors of wild herbs and grasses.

Farm / Company: Finca Pascualete/Rogers Collection

Cheesemaker:

Proprietor: Luis Figueroa

Affineur: Luis Figueroa

City, State: Trujillo, Caceres

Region: Extremadura

Country: Spain

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet:

Rind: Bloomy

Texture: Soft

Aging:

Size(s): 12-oz wheel