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Campoveja al Tartufo

Campoveja al Tartufo is a delicious and rare hard pressed cheese made with ewes milk just north of Madrid in Spain.

The small village dairy, Quesería Campoveja, originally began as a cheese brokerage. Founder Felix Sanz was responsible for collecting cheeses from local farmers around the village of Serrada, and then taking them to his uncle who would sell the cheeses in Barcelona.

£4.75

Quantity: 100g

Quantity: 100g

Out of stock

Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria, Rennet.

For allergens, please see ingredients.

Product Description

Campoveja al Tartufo is a delicious and rare hard pressed cheese made with ewes milk just north of Madrid in Spain.

The small village dairy, Quesería Campoveja, originally began as a cheese brokerage. Founder Felix Sanz was responsible for collecting cheeses from local farmers around the village of Serrada, and then taking them to his uncle who would sell the cheeses in Barcelona.  

With such great access to a good milk supply, Felix’s uncle made the suggestion that Felix himself should be making cheese.  He took this advice, and thus Quesería Campoveja was born. His grandchildren, Jesus and Ignacio continue on his legacy to this day. They produce mostly hard, sheep’s milk cheeses typical of the region.

The history of the dairy began in Valladolid, in the heart of Castile. Here the Sanz Esteban brothers now oversee a third generation farmhouse cheesemaking operation. They source raw milk from local herds of sheep that wander the wild countryside, eating grasses and herbs like thyme and rosemary. And these happy sheep produce some of the freshest, most flavourful milk in Spain.

The mountains in nearby Soria are the source for their aromatic fresh truffles. When the cheese curd is ready, diced black truffle is stirred in by hand. After the cheese is formed, it is cellar-aged for three months, turned by hand to ensure even ageing.

The cheese has a light ivory colour with a fresh herbal aroma balanced by the earthy truffle. It has a smooth rind showing the marks of the cheese cloth. The texture is firm yet smooth.

Campoveja won a gold medal for the best farm sheep cheese or small cheese factory in the “International Cheese Awards in Nantwich in 2011.