Matalobos isn't a cheese, it's a statement of intent. Pressed cheese, raw sheep's milk, and 10% IPA beer go straight to the heart of the matter. But beware, it's not just the inside: they also wash the rind with it during the aging process, because they come here to play hard.
The result: a firm yet creamy texture, a deep flavor, with that little bit of acid that's hooking like a good song on repeat.
It matures underground, in the cellars of the 7 Lobas cheese factory, in the heart of León. There, quietly and unhurriedly, it takes on the soul of the terroir and transforms into a cheese gem with its own unique flair.
Made only with raw milk from small, local farms, it's perfect for pairing with craft beers. If you're looking for strong cheeses, Matalobos is going to be your next favorite.
