El Gran Cardenal Aged Sheep’s Milk Cheese

El Gran Cardenal Aged Sheep’s Milk Cheese

Savour the remarkable excellence of El Gran Cardenal Aged Sheep’s Milk Cheese, a true jewel for connoisseurs of Spanish artisan cheese.

Carefully crafted in the heart of Spain, this cheese is made solely from rich, pasteurised sheep’s milk sourced from the lush pastures of Castilla y León. A meticulous curing period of between six and eight months grants each wedge its signature robust flavour, a creamy yet firm texture, and a distinctively aromatic profile, reflective of both tradition and unmatched dairy mastery.

Awarded multiple gold medals at the prestigious World Cheese Awards, including consecutive wins in 2009 and 2010, El Gran Cardenal has rightfully cemented its status as an international favourite. It is cherished for its straw-yellow interior, edged with a natural, bark-coated rind that preserves freshness and enhances the natural aroma. Made without compromises, each batch is vacuum packed to maintain its integrity and taste, so every slice delivers both health and indulgence, rich in protein, calcium, and phosphorus.

Indulging in this cheese is an experience in itself. The creamy yet slightly granular mouthfeel unfolds with a balance of nutty and savoury notes, punctuated by a subtle sharpness unique to aged sheep’s cheeses. It is carefully cured on wooden shelves, a process that enables exacting standards of texture and flavour while staying true to regional traditions dating back centuries. Unlike many cheeses, there are no artificial additives, only quality sheep’s milk, natural rennet, salt, and a traditional bark coating.

Serving El Gran Cardenal Aged Sheep’s Milk Cheese elevates any occasion. Classic pairings include wedges of fresh pear or apple, juicy grapes, or a drizzle of organic honey to bring out the underlying sweetness. It is particularly fabulous when enjoyed alongside robust Spanish red wines, or as part of a rustic tapas board with crusty bread, olives, and cured meats. For a truly authentic combination, serve the cheese with a slice of membrillo (quince paste) and toasted almonds, which highlight its creamy body and nutty undertones.

This cheese is not merely a dish but an invitation to experience Spanish excellence at the table—ideal for sharing, gifting, or simply enriching a weeknight supper. The expertise passed down through generations of cheesemakers in Medina del Campo is embodied in every wheel, earning praise from the global culinary community and securing its reputation as one of Spain’s most memorable dairy delights.

How the Spanish Enjoy El Gran Cardenal Aged Sheep’s Milk Cheese

The Spanish make the most of this superb cheese in multiple ways, most traditionally as a centrepiece in tapas selections. It is a staple at family and festive gatherings, often paired with rich red wines from Ribera del Duero or Rioja.

Locally, it is served sliced with artisan bread, dried figs, or nuts, especially almonds and walnuts, enhancing its natural silkiness. Many regions enjoy it with licorice-like membrillo (quince paste), a contrast that elevates both flavour and aroma. The cheese is equally appreciated on its own as a snack, shared with friends, or crowned on charcuterie platters, bringing together the essence of Spanish hospitality and culinary heritage.