Pioneers in cheese like the sheep with black garlic from the Pedroñeras, riding a quesoncala They are faithful to the products of the area. Among the cheeses of Oncala, in Soria, one of the queens of Iberian mycology, are made cheese sheep with boletus in autumn. Also made of sheep with perretoxic, the spring mushroom so appreciated by Basques and Navarrese. As well as the coveted pecorino cheese with black truffle.
quesoncala is an artisan cheese factory located in Oncala. A town north of the province of Soria at more than 1.400 meters of altitude.
The place is well known by lovers of mushrooms and for the holly fair on dates close to Christmas. As well as their cheeses from Oncala.
So are the cheeses of Oncala
“We use milk from a breed of sheep, the breed Assaf, which is not indigenous, is of Israeli origin. It is completely adapted to the climate of this land ", he explains. Alejandro del Rio, manager of the cheese factory. “The milk is from a trusted farmer in the area. We are very satisfied because it has a high performance ”, he adds.
They also elaborate Goat cheese “But always with raw milk. In reality, we don't pasteurize anything, we don't have a pasteurizer ”, he adds. Alejandro.
The elaborations are made daily using the raw milk and veal rennet. What gives the cheese a slightly milder flavor than if it were made with sheep's rennet. Round and clean flavor on the palate, cheese the boletus, perretxico, truffle or black garlic during its preparation. These Oncala cheeses they mature more than two months in cameras.
The cheese creams that they sell also make them by adding sheep's milk cream, getting a great creaminess. The creams are of the same types as the cheeses. quesoncala produces about 300.000 liters of milk a year.
It is part of the network of artisan cheese factories in Castilla y Leon. We can find your products in stores good gourmet food from cities like Madrid, Valencia, Barcelona and by Internet.
