La Jarradilla
La Jarradilla
A family farm where artisan cheeses and butter are made in the traditional style of the Pasiegos Valleys.
Contact
María Eugenia Martínez
hola@quesoslajarradilla.com
Phone
652 779 660
Address
Barcenilla 246, 39649
Tenazos de Villacarriedo, Cantabria
Tenazos de Villacarriedo, Cantabria
Discover more about us
La Jarradilla is a family business in the truest sense of the word. Each member is dedicated to their work, making the most of their skills, and they find a simple common thread in the excellence of the final product: enthusiasm and passion for a “well-made” cheese.
Find our cheese shop
Products
La Jarradilla
Braniza
My own version of the traditional Pasiego cheese recipe
Ver más
Tipo
Cow's Milk Cheese
Formato
350 gr
Otros Datos
Matured at a low temperature for about 5-6 days, it acquires a creamier texture than traditional Pasiego cheese.
Notas
The paste is very soft, sometimes semi-liquid, ivory white in color, with no eyes or rind. The aroma is mild, lactic (yogurt and butter). The mouthfeel is smooth and melts in the mouth. The flavor is mild, slightly salty, and has a very pronounced acidic note (yogurt). The aftertaste is of fresh butter or sweet cream, with very subtle citrus hints.
Ingredientes
Cow's milk, rennet, lactic ferments, and salt
Premios / Sellos
La Jarradilla
Divirín
A reinterpretation of traditional Pasiego cheese. Semi-cured cheese with a bloomy rind.
Ver más
Tipo
Cow's Milk Cheese
Formato
450 gr
Otros Datos
Originally cylindrical, it takes on an irregular, cake-like shape during ripening. Its velvety rind has an ash-gray color with bluish-gray tones speckled with white and orange mold. These molds grow naturally, giving the cheese its characteristic complexity.
Notas
When cut, the paste is soft, ivory-white, and has a few irregularly distributed eyes. It has a medium-intensity aroma, slightly acidic with notes of butter and mold. On the palate, its complexity develops vegetal (mushrooms, cabbage, nuts), animal (meat), and earthy notes.
Ingredientes
Cow's milk, rennet, lactic ferments, and salt
Premios / Sellos
WCA 2009 and several editions of AFCA awards
La Jarradilla
Jarradilla Fresh Cheese
This cheese undergoes spontaneous whey drainage and is aged for only a few days before consumption. It has a soft, delicate texture, is white in color, and has no rind.
Ver más
Tipo
Cow's milk cheese
Formato
130 gr
Otros Datos
1 to 3 days
Notas
On the palate, it has a soft, granular texture that melts in your mouth. The flavor is slightly sweet, not very salty, and has a touch of mild acidity.
Ingredientes
Cow's milk, rennet and salt
Premios / Sellos
La Jarradilla
Queso tradicional de los Valles Pasiegos
Traditional cheese from the Pasiego Valleys
Ver más
Tipo
Soft cow's milk cheese
Formato
700 gr
Otros Datos
With a dry, thin, and smooth rind of intense yellow hue, Pasiego cheese has a soft, pale yellow paste with very small, irregularly distributed eyes, the result of a ripening process of between 7 and 10 days.
Notas
On the palate, it is soft and not at all elastic; very buttery, with a mild, slightly salty, and acidic flavor. Reminiscent of yogurt and sweet cream. Buttery aftertaste.
Ingredientes
Cow's milk, rennet, lactic ferments, and salt
Premios / Sellos
WCA 2010 and 2011 and several editions of the AFCA competition
Experiences
