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Cerrato 1968


Cerrato 1968 is, without a doubt, the jewel in the crown of Cerrato Cheeses due to its unmistakable characteristics. It is a cheese with a silky blend of raw sheep’s milk and pasteurised cow’s milk, with an intense flavour, thanks to its prolonged ripening process of over 250 days, which is pleasant on the palate. When you taste it, a slight and perfectly balanced spicy touch can be observed, filling all those who taste it with joy.


Raw sheep’s milk (min. 50%) and pasteurised cow’s milk (min. 40%), salt, rennet


Product Information

Aromatic Profile


Ale or high fermentation beers, very fruity dry white wines and medium Crianza red wines.

The best accompaniments for Cerrato 1968 are grapes, raspberries, quince jelly, vegetables and pickles.

Tasting Diagram

Sensory Qualities


Slightly grainy.


 The raw sheep’s milk provides a great intensity of characteristic flavours and aromas, softened by the cow’s milk. Balanced acidity and salt in the mouth. It has a slight spicy and balanced touch that will fill you with joy.


Very intense aroma, reminiscent of the nuances of very ripe fruit, with animal and leather hints.


Silky texture

Other formats

If you are looking for a unique way to enjoy this cheese, its version in oil will not leave you indifferent. The combination of extra virgin olive oil (EVOO) with Cerrato 1968 is an authentic gastronomic experience that takes the flavour of this strong cheese to the next level. A unique combination of flavours that is difficult to find in other gastronomic products.

An ideal choice for cheese lovers looking for a different gastronomic experience. If you haven’t yet tried the version in oil, don’t wait any longer to discover this culinary delight!


Serving Suggestions

Consume at an optimal temperature of 16ºC, open at least 20 minutes before consumption and leaving it at room temperature to enjoy all its aroma and flavour.

Recommended Cut

Cubes of approximately 2 cm and wedges of approximately 5 mm.