Trufado “Queseria Finca Valdivieso”

Buttery sheep’s-milk cheese with black truffle layered through the curd — rich, earthy and distinctly Spanish.

Trufado is made by Finca Valdivieso in La Mancha using the same farmhouse know-how behind their Manchego, but the addition of truffle means it sits outside the Manchego designation.

Origin: La Mancha, Spain
Milk: Pasteurised ewe’s milk
Style: Semi-hard farmhouse sheep’s-milk cheese with truffle
Texture: Firm, creamy and lightly crumbly
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Sheep’s-milk sweetness, toasted nuts and buttery depth sit underneath the earthy, slightly garlicky aroma of black truffle.

Serve in thin slices with almonds, cured meat or crusty bread.

Rioja Reserva, Tempranillo, Amontillado Sherry, Verdejo or Albariño all work well.

Truffle is already aromatic, so the best partners are simple, crisp and lightly fruity.

Falwasser Crispbreads · Pickled Baby Figs · Tasmanian Quince Paste

Raw Manchego Farmhouse DOP
For the pure, non-truffled expression from the same farm.

Pecorino Moliterno al Tartufo
For a bolder, more marbled sheep’s-milk truffle cheese.

The truffle is layered through the curd during production, helping distribute the aroma evenly rather than concentrating it only at the rind.

Ingredients: Ewe’s milk, truffle, salt, cultures, animal rennet.