Skip to main content


Cerrato Umami is a cheese made from a blend of pasteurised sheep’s and cow’s milk, cured for more than 105 days under special maturation conditions.

This cheese has a succulent and intense flavour, with a very different profile to traditional cheeses. Full of the fifth taste, it is the first cheese with 100% Umami flavour. A new, unique product that has never existed before. Try it and see for yourself!


Pasteurised cow’s milk (min. 70%), sheep’s milk (min. 20%), salt and rennet.


Product Information

Aromatic Profile


Craft beers, fresh and aromatic wines or barrel-fermented red wines with round tannins. Accompany your Cerrato Umami Cured with fish, cured meats and rye bread.

Tasting Diagram

Sensory Qualities


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


Cerrato Umami is a cheese with a very “personal” flavour profile, with notable umami nuances in the aftertaste. With a slightly low acidity, it has a marked balance of sweet and salty nuances. An elegant and full option for those who want to enjoy eating cheese.


It has a very complete profile in intensity and complexity of aromas. The blend of milks gives rise to notes reminiscent of butter, as well as slightly toasted and animal hints.


It is a product with an unctuous texture, but with slightly rough nuances due to its ripening. It has some flexibility once cut.


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.