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Tres Leches
Rich in flavor and history - located in the heart of La Mancha, in Los Yebnes, Toledo, a region of excellency and fame regarding cheese making. La Gruta del Sol makes an array of products ranging from aged Manchego to flavored sheep’s milk cheeses.
Traditional French methods are used to develop the natural rind of Tres Leches cheeses. Affinage molds are allowed to grow on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with olive oil until the wheel is fully coated. The enzymes released by the mold during the affinage, coupled with the olive oil, provide the perfect bouquet.
3 Milk Cheese
Cured With Olive Oil
Tres Leches has been made to the same traditional recipe for generations. Starting with locally sourced milk to expert grading, the quality is controlled throughout the production process which means perfection is reached every time.
Tres Leches cheese is made with a mixture of cow’s, sheep’s and goat’s milk using sheep’s rennet. Aged during 6 months in traditional maturity chambers. This cheese has a slightly strong and authentic flavor, with a refined fragrance and straw yellow color. The texture is firm and with small and well distributed holes.
Recipe Ideas
Omelette with Serrano Ham
Gougères with Figs & Hazelnuts
Eggplant Moussaka
Tomato Salad with Mint
Wine Pairing
Rioja
Burgundy
Tawny Port
Gewurtztraminer