At La Latilla, we are always looking for quality products that delight our customers. Today we want to present you a true gastronomic treasure: Tudesan artisan cheese, made with dedication and tradition in Castilla y León.

A handmade cheese

Tudesan cheese is distinguished by being "handmade" following the "cheese by cheese" philosophy. It uses raw milk from sheep of native breeds such as «Churra” and “Castellana”", which are fed mainly through "traditional grazing." This method, practiced in the moors and valleys of Castilla y León, ensures high quality milk, rich in nutrients and minerals, giving Tudesan cheese the unique flavors and aromas of an authentic pure sheep's cheese.

Tudesan Cheese Varieties

Semi-cured Tudesan

• Healing Time: Three to six months.
• Characteristics: Firm, semi-hard and buttery paste, with aromas and flavors of medium intensity and hints of freshly milked sheep's milk.
• Pairing: Ideal as an aperitif, it can be accompanied with nuts, anchovies in olive oil, and a Verdejo DO white wine from Rueda or a fresh rosé DO from Castilla y León

Tudesan Curado

• Healing Time: Six to ten months.
• Characteristics: Firm and compact paste, with intense and pleasant aromas and flavors, characteristic of raw sheep's milk.
• Pairing: Perfect as a starter, only with virgin olive oil or with Iberian sausages from Guijuelo, accompanied by a Crianza red wine from Ribera del Duero.

Old Tudesan

• Healing Time: More than ten months.
• Characteristics: Firm and compact paste, with intense and persistent aromas and flavors typical of a pure old sheep's cheese.
• Pairing: Ideal as a dessert accompanied by grapes, quince or fruits in syrup, and finished with a reserve red wine from Ribera del Duero.

Available Formats

• Semi-cured Tudesan: Cheeses of approximately one kilo and cheese quarters of approximately 750 grams.
• Cured and Old Tudesan: Cheese quarters of approximately 750 grams.

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