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La Cabezuela Roy

ROYUELA COMPANY Madrid Spain

SENSORY PROFILE An homae to buttery Enlish cows’ cheddars, Roy is named after a Galician cheesemoner who introduced the cheesemaker Juan Luis to the celebrated cheddar producers in Lincolnshire and Devonshire Counties, where he learned the traditional “cheddarin” techniques for makin authentic Enlish-style cheddars. Made usin milk from the Guadarrama , this cheese aes for a minimum of 8 months. This cheese varies widely dependin on the time of year it is produced and the characteristics of the pastures where the oats raze. Wheels produced in the sprin - a rainy time of year when the oats forae on wet acorns - mold spores proliferate in a spontaneous way and create blue veins in the paste. Primary fl avor is yourt and a blue cheese aftertaste, with a sliht bitterness on the fi nish, which comes from the thyme and holm oak acorns the oats consumed. The milk in the sprin is lower in and this can cause the paste to be rainy in texture as the cheese evolves.

In!redients: Thermized Guadarrama  milk, kid 2015-16 World’s Best Cheese Silver Award rennet, cheese ferments, &

TRADITION AGED minimum 8 months In 1991, Quesos La Cabezuela was born of a dream to produce RETAIL SIZE 14 k cheese based on traditional recipes. The Guadarrama oats, a local breed that lives in the Guadarrama mountains outside ITEM NO CZ1400 of Madrid since the 17th century, were in daner of becomin CASE 1 x 14 k wheel extinct. Wishin to save the breed and the local cheesemakin tradition, the Royuela-Campos family dedicated themselves to the production of cheese. The oats raze on pastures of thyme, acorn, heather and rasses that imbue the cheese with the reion’s unique terroir. Unlike other oats who averae 3 to 4 liters of milk per day, the Guadarrama produce just 2 liters. La Cabezuela works only with shepherds who commit to 100 percent Guadarrama fl ocks and they purchase nearly all of the local milk available. REVISED 8/2/2021

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