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. The sheep at the Finca roam freely and are treated to a luxurious feed, similar to granola, that is ground for them every day from various crops grown on the estate.

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.

Pascualino, a raw sheep’s milk cheese, boasts notes of vanilla, caramel and toffee. It is formed into an oval and aged for at least 3 months. A dark yellow rind envelopes a cream white paste which is smooth in texture with irregular eyes throughout, which is attributed to the way the curds are drained during the cheesemaking process. Pair with your favorite bread and a glass of Sancerre.

Farm / Company: Finca Pascualete




City, State: Trujillo

Region: Extremadura

Country: Spain

Milk Type: Sheep

Milk Treatment: Raw

Rennet: Traditional

Rind: Natural

Texture: Semi-soft

Aging: 4-6 months

Size(s): 1-pound wheel