Trancón Manteca Cheese

Trancón Manteca Cheese

The best flavor ever, with artisanal quality

The best flavor ever, with artisanal quality

Trancón ‘Manteca’

cured cheese pasteurized in ‘manteca’

Trancón ‘Manteca’

cured cheese pasteurized in ‘manteca’

Our most awarded product with prestigious national and international recognition.

It is a pasteurized cured cheese, made with a rich combination of cow, sheep and goat milk, and matured with Iberian pork lard and fine herbs.

This exceptional cheese combines creaminess with an intense flavor, the result of its manufacturing process and its subsequent maturation in lard with rosemary, thyme and other aromatic herbs.

With a minimum maturation of approximately 6 months before reaching your hands, this cheese is a true gem for lovers of flavor and quality. It is perfect to enjoy alone or with your favorite dishes.

Our latest award-winning cheeses

Our latest award-winning cheeses

Monte Robles

Premio Queso Monte Robles

Gold Medal at the 2023 Rome Cheese Competition and Bronze Medal at the 2023 World Cheese Awards

Castell Morales

Premio Queso Castell Morales

Silver Medal at the 2023 World Cheese Awards (already won at the 2022 World Cheese Awards)

Trancón en Manteca

Premio Queso Trancón

Gold Medal at the 2022 Lyon Cheese Competition and Bronze Medal at the 2023 World Cheese Awards

Milk from sheep from nearby, natural and unaltered pastures

Milk from sheep from nearby, natural and unaltered pastures

Oveja pastando

The best artisanal cheese, since 1920

The best artisanal cheese, since 1920

Our artisan process

Our artisan process

1º) Milk

Leche

1º) Raw sheep's milk is obtained (or mixed with pasteurized cow and goat milk)

2º) Maturation

Maduración

2º) Maturation, for at least two months, in the chambers of our facilities

3º) Curing

Curación

3º) Pure curing or with lard, fine herbs or extra virgin olive oil

4º) Enjoy

Disfrutar

4º) After the entire process, our artisanal cheeses are ready to enjoy.