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Introducing cheesemakers Castrum-Erat

Introducing cheesemakers Castrum-Erat

posted on 13 September 2018 by admin

The historic streets of Castuera (Badajoz, Extremadura) are bursting with Roman history, alluring aromas of comforting Caldereta stews & (most importantly to cheese lovers like us) enthralling sheep’s milk quesos fit for a king.  This month we’re excited to welcome a brand new cheese, just landed direct from Spain, that is the ideal tribute to Badajoz’s incredible cheesemaking heritage.

Nacencia is produced on the family farm of Castrum-Erat. Artisanal in every way, brothers  Cesáreo Sánchez and José María Sánchez have transitioned from farming local breeds of sheep on their “Cero Gordo” farm to producing a mouth-watering array of sheep’s milk cheeses. 

Nancencia is a winner! Employing raw milk and wild thistle flower instead of animal rennet (a practice famous in Badajoz), this is a traditional cheese washed in olive oil and free of additives and preservatives. Cut into it and you’ll uncover an inviting ivory colour & delicate aroma that pave the way for subtle almond flavours balanced out with a pleasant bitterness. Sublime stuff!