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Truffle Goats' Milk Cheese

Granizo Trufado

A delicious unpasteurised, truffle goats' milk cheese, with a fluffy texture that is flecked with mouth-watering black truffle.

£16.95 per unit
Unpasteurised Traditional Rennet Goat
PLU 1198

Key Facts

  • CountrySpain
  • RegionAlbacete
  • FlavourClean with notes of yogurt, cream and truffle
  • Type of MilkGoat
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • Weight250g
  • Weight TypeMin

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated
  • Recommended DrinkRed or White Wine


  • IngredientsGoats Milk, Salt, Animal Rennet, Lactic Cultures, Black Truffle, Truffle Oil
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ404
  • Energy kcal1691
  • Fat35.2
  • Of which saturates25.5
  • Carbohydrates3.35
  • Of which sugars0.34
  • Protein18.6
  • Salt0.58
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Truly Decadent Granizo Trufado

Granizo Trufado is a delicious raw milk goat’s cheese, with a fluffy texture that is flecked with mouth-watering black truffle.

Each cheese is handcrafted using raw milk from La Mancha goats, a breed known for its high butterfat content milk which has an intense flavour. The cheesemaking process is a little unusual, a couple of days after the curd has been made the black truffle is added and then this little dome is shaped and formed by hand. Known locally as ‘el cerebro’, (Spanish for ‘brain’) the pretty ivory rind has an interesting vermiculated pattern hence its nickname.

Made in Villamalea, Albacete by cheesemaker Jose Luis Abellán of Quesos La Rueda, who started making cheese over 25 years ago. Hailing from a family of farmers, he began in cheese making when he found himself unemployed and applied for a job at a local dairy, turning cheeses, cleaning, packing and quickly began to fall in love with the idea of making cheese with a dream to one day make a living from making cheese. Whilst he has realised this dream, it has not been without struggles as the crises in milk pricing that we have seen in the UK over the years have also been an issue in Spain. The area around Albacete is linked with large scale Manchego production, La Rueda are known as ‘the novelties’ in the local community, dedicating themselves to producing raw milk artisan cheeses, whilst managing and caring for their own herd of goats to create the best milk.