DOP Cheeses

QUESO MANCHEGO

QUESO MANCHEGO

Manchego cheese is considered as the King of Spanish cheeses. The intensity of its flavor and aroma depends on its ripening time.

  • Milk: Raw or pasteurized sheep’s milk .
  • Ripening: 4, 6, 9 and 12 months
  • Formats: Whole wheels and wedges.

MAHÓN

MAHÓN

Emblematic product of Menorca this cheese is produced following ancestral traditions. Its characteristics and flavors remind aged wood.

  • Milk: Cow milk. Raw or Pasteurized.
  • Ripening: 4, 6, 9 and 12 monthso.
  • Formats: Whole wheels and wedges.

TETILLA

TETILLA

Tetilla cheese is the most representative cheese of Galician gastronomy. Its conical shape, similar to the breast, gives the name to the cheese. It is made with pasteurized milk from Frisona, Parda Alpina and Rubia Gallega breeds.

  • Milk: Cow. Pasteurized.
  • Ripening: Minimum 18 días.
  • Formats: 1Kg and 800g approx.

MURCIA AL VINO

MURCIA AL VINO

Wonderful DOP cheese. It is made with goat’s milk exclusively from murciano-granadina breed. It is bathed in red wine Jumilla from Murcia and ripened in caves.

  • Milk: Goat. Pasteurized.
  • Ripening: minimum 45 days.
  • Formats: 2,5Kg approx. Wedges of 250g.

QUESO DE MURCIA

QUESO DE MURCIA

The climate and lands of the Mediterranean region where the goats are grazing, give a particular flavor to the milk and of course also to the cheese.

  • Milk: Goat. Pasteurized.
  • Ripening: Fresh and cured.
  • Formats: 2,5Kg and 500g approx.

TORTA DEL CASAR

TORTA DEL CASAR

Elastic rind and very creamy and smooth paste, with a deep aroma and notes of fine herbs.

  • Milk: Sheep. Raw.
  • Ripening: minimum 60 days..
  • Formats: 1Kg and 500g aprox.
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