The unassailable Ahuyentalobos - Grupo TGT

The unassailable Ahuyentalobos

The no-nonsense cheese

Come and meet our beloved family of rebels

Once upon a time there was a most unusual and colourful farm which no wolf had dared to come near to for years. It was a farm where nobody and nothing was what it seemed. On this farm, the sheep weren’t shy or eager to please, but rather full of character, confidence and charisma when anyone threatened them. On this farm, the goats weren’t calm and peaceful, but violent scapegoats who would pounce at the slightest hint of menace. On this farm the cows didn’t hide in barns and sleep at night, but lived life to the full, and woe betide anyone who told them when the party was over. This farm was home to a group of brave protagonists whose character and pride in who they were would never allow them to be limited or tamed. They are the TGT Unassailables. They are Ahuyentalobos.

01 Sheep’s cheese

The least docile and the most misguided sheep in the flock, with a defiant look capable of intimidating anyone who stands in its way.

A sensory experience

Intense milky aromas. Smooth on the palate, generous with a spicy character, hints of black pepper and, at the same time, slightly acidic, a sign of maturation.

Ageing

At least 8 months.

Tradition and know-how

Made from raw sheep’s milk, this is a unique piece with great character. With a highly pronounced and crumbly intensity, perfect to be enjoyed on its own, with grape or fig jam or sweet wine.

Rind

This cheese receives surface treatment that contributes to the formation of an ochre-coloured rind and intense lactic aromas reminiscent of damp earth. All this come from the development of the mould and its subsequent curing in oil.

02 Goat’s cheese

An unyielding, furious and intense goat whose irreverent and unprecedented personality will surprise any self-respecting cheese lover. On this farm, the goats weren’t calm and peaceful, but violent scapegoats who would pounce at the slightest hint of menace.

A sensory experience

Very aromatic, thanks to its natural native rind, it conceals hints of humidity, mushrooms and undergrowth in its interior. On the palate we find a cheese with plenty of character, intense and slightly spicy but very subtle. Full-bodied, intense and a persistent after-taste in the mouth.

Ageing

Weighing 3 kilos and aged for a minimum of 130 days for good development, it’s a cheese that’s matured with care and patience so that it evolves throughout the different stages of ageing.

Tradition and know-how

Made with raw goat milk, it’s an ideal cheese to calmly enjoy with a glass of wine and some dried fruit. It’s at times like this that we appreciate the virtues of this masterpiece.

Rind

Smooth and semi-hard, with a uniform, firm and compact appearance, its rind is natural, developing the usual native flora of the high country, and it’s totally edible.

03 Cow’s cheese

The most festive and crazy cow on the farm. These cows dance possessed by the melody of their cowbells to the sound of an extravagant cow that set the pace of the night on a bale of straw.

A sensory experience

Very aromatic, with enormous character, fruity with hints of apricots, peaches, nectarines or even pomegranates. Inside we can find an ivory-coloured paste. Smooth and well-balanced, it invites us to continue tasting. Slightly firm but with a melt-in-the-mouth texture.

Ageing

Weighing approximately 3 kg and matured for a minimum of 60 days, it’s a cheese aged with patience and a lot of dedication.

Tradition and know-how

Pasteurised cow’s milk collected from the spectacular Encartaciones area, which boasts milk of excellent quality. This is an extraordinary, easy and surprisingly tasty cheese.

Rind

The rind of this cheese is washed and worked by the master cheesemaker with great dedication and care, controlling the parameters for refining the cheese through continuous turning and thus conferring an orangey tone on it.

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