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Cerrato Semi-Cured is a balanced cheese that is full of character, made from pasteurised sheep’s and cow’s milk, irresistible for any cheese lover, cured for no more than 100 days.

If you are looking for a quality cheese, Cerrato Semi-Cured is undoubtedly an excellent choice.


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


Product Information

Aromatic Profile


IPA-style beers, young fruity white wines and Crianza red wines.

The best accompaniments for Cerrato Semi-Cured are acidic and sweet fruits, vegetables, anchovies and almonds, peanuts and pistachios.

Tasting Diagram

Sensory Qualities


Cerrato Semi-Cured has a firm and compact interior, with light yellow tones resulting from the delicate blend of milks (cow’s and sheep’s milk) native to the Cerrato region, obtaining a unique nuance. When this cheese is cut, it has evenly distributed eyes of varying sizes.


The flavour of this cheese is very balanced, with notable sweet nuances, hints of dairy and an animal aroma, typical of the maturation of the blend of milks, but stronger due to its ripening time.


Its aromas are a mixture of dairy-animal sensations and brief hints of cellar, due to its maturation.


It is a product with an unctuous texture, with slightly rough nuances due to its ripening, silky on the palate and with a certain elasticity. It is flexible when cut, where the original size of the curd grain can be appreciated.


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.