Produced in Roa (Burgos), at the heart of Ribera del Duero (Castilla y León), Páramo de Guzmán is a raw 'Churra' sheep milk cured cheese, which has been made for decades and won numerous recognitions worldwide. Made following exclusively natural and handcrafted production methods in the rolling hills that form the valley of Duero River, where a rich variety of aromatic herbs (like thyme and rosemary) flourishes giving to this product a unique flavour. Sheeps have in this valley plenty of pastures which preserve natural and unique flavours. Compact, with a brilliant taste and high protein content. The minimum maturity period in its aging process lasts 10 to 12 months.
Produced in Roa (Burgos), at the heart of Ribera del Duero (Castilla y León), Páramo de Guzmán is a raw 'Churra' sheep milk cured cheese, which has been made for decades and won numerous recognitions worldwide. Made following exclusively natural and handcrafted production methods in the rolling hills that form the valley of Duero River, where a rich variety of aromatic herbs (like thyme and rosemary) flourishes giving to this product a unique flavour. Sheeps have in this valley plenty of pastures which preserve natural and unique flavours. Compact, with a brilliant taste and high protein content. The minimum maturity period in its aging process lasts 10 to 12 months.
