At Quesería 1605, the goal was to make the best Manchego possible, using the best milk from their own herd of sheep, a natural rind, and careful aging. They achieved this with Manchego 1605! Now, lead cheesemaker María José was ready for a new challenge. She noticed truffle cheeses have grown in popularity over the years and she wanted to make her own version, with, of course, care in every detail.

She chose the truffle, Tuber Melanosporum, which is a highly sought truffle from southern Europe that is known for tasting peppery and slightly bitter. She found a woman-owned company harvesting the truffles in Teruel, Spain. María José adds the truffles directly to the vat of milk during cheesemaking, ensuring the entire batch is perfumed with the earthy tuber, complementing the sheep’s milk pepperiness and nuttiness.

Shave thin slices over mac and cheese, drizzle pieces in honey, grate over a simple garlic pasta, or pair with a sparkling wine for a celebratory treat!