Tronchón is a traditional semi-soft cheese from the province of Castellón (Valencia) made from even pasteurised or raw sheep or goat milk.
This uniquely volcano-shaped cheese is beautiful and delicious. It has a subtle flavor, fruity, rich and developed with the aroma of butter and hay, not sharp with a natural rind with color of butter and a springy texture.
Tronchon goes great with green Spanish olives, salads, fruit trays, membrillo (quince paste) and a fruity red wine.
Raw sheep Tronchon was awarded with Silver medal at 2012 World Cheese Awards and Bronze at 2011