DOP Cheeses

RONCAL

RONCAL

Roncal’s valley, located in the Pyrenees keeps a marvelous treasure: the Roncal cheese. Its ancestral recipe and elaboration method passed on from generation to generation.

  • Milk: Sheep. Raw.
  • Ripening: minimum 4 months.
  • Formats: 3Kg, 1Kg approx. and wedges

QUESUCOS DE LIÉBANA

QUESUCOS DE LIÉBANA

Cheese made in Cantabria from cow, sheep or goat milk or with a mix of milks. It can be smoked, what strengthen its flavor.

  • Milk: Cow, Sheep, Goat or Mixed milk.
  • Ripening: minimum 25 days.
  • Formats: 425g aprox.

ZAMORANO

ZAMORANO

Records of Zamorano’s production were found in the Bronze Ages. Zamorano cheese is a strong cheese with a persistent flavor and aroma.

  • Milk: Sheep. Raw.
  • Ripening: 4 and 8 months.
  • Formats: 3Kg aprox.

QUESO PALMERO

QUESO PALMERO

The production of this cheese is completely artisanal in small factories in Las Palmas Island, in Canaries. The cheese comes from herds freshly milked.

  • Milk:Goat. Raw.
  • Ripening: Soft, semi-cured or cured.
  • Formats: 8Kg aprox.

NATA DE CANTABRIA

NATA DE CANTABRIA

Writings from the 10th century say that the villagers of the mountains in Cantabria used to use this cheese as hard currency. It is a soft cheese with a creamy texture.

  • Milk: Cow. Pasteurized.
  • Ripening: minimum 7 days.
  • Formats: 2,5Kg and 500g aprox.

QUESO MAJORERO

QUESO MAJORERO

This cheese comes from Fuerteventura Island in the Canaries. It has a soft flavor with salty and spicy notes. It can be natural, with paprika or with gofio.

  • Milk: Goat. Raw or Pasteurized.
  • Ripening: Soft, semi-cured and cured.
  • Formats: 6Kg and 1 Kg aprox. and wedges.
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