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Artisan cheese of the Maestrazgo

Tronchón, Maestrazgo, Teruel

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Artisan cheese of the Maestrazgo

Curiosity · Tronchón, Maestrazgo, Teruel

Image of Tronchón, not of the place itself.

Cheesemaking tradition of the Maestrazgo, with Tronchón cheese as a reference point of national renown. It is made with raw or pasteurised sheep's, goat's or mixed milk, curdled with enzymes such as that of the cardoon (Cynara cardunculus) and subjected to intense pressing that gives it its characteristic shape: a volcano-shaped hollow on both faces and a floral pattern on the rind. It weighs between 0.5 and 3 kilos, with an elastic ivory-to-yellowish paste. As early as 1615 it enjoyed fame throughout Spain, and Miguel de Cervantes mentioned it twice in the second part of Don Quixote. Since 2008 it has held quality protection in the Region of Valencia.

Photo: jnerin (CC BY-SA 3.0)

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