Voted the best sheep's cheese at the Cincho Cheese Awards 2016.
The secret of this good sheep's cheese lies in its careful process of elaboration and refinement. The selection begins by choosing the milk from the best flocks of Churra and Castellana sheep and obtaining a cheese with its own personality and exquisite flavour, which every good gourmet appreciates. The Tierra de Sabor seal has been awarded to POK as a mark of excellence by the Ministry of Agriculture and Livestock of the Castille and Leon Junta (Govt. Board).
Contact with the pastures, with time, with the air, with nature, make POK a cheese that invites you to discover it little by little. A cheese that brings together all the expertise and an artisan recipe of more than 100 years. POK Añejo is a cheese matured for 12 months with thermised sheep's milk. Its mouldy rind gives it a special bouquet, revealing its penetrating flavour with a slow and pleasant evolution on the palate.
Appearance: Tan ivory colour. Presence of a discreet number of evenly distributed eyes. Its dark brown rind conveys an excellent bouquet and hints of maturing cava. Aroma: The smell is strongly reminiscent of thermised sheep's milk, warm and pleasant, complemented by hints of cooked butter and freshly cut hay. Taste: Clean and penetrating flavour, with perception of lactic and salt tones among the elementary flavours, but balanced, reminiscent of sheep's milk curd well evolved, with a spicy sensation that intensifies the set of flavours. Long persistence, with slow evolution, very pleasant and subtle until its disappearance, leaving a pleasant memory that invites to repeat the tasting. Texture: Unctuous texture, but consistent and resistant to cutting.