DOP Cheeses

FLOR DE GUÍA

FLOR DE GUÍA

Cheese made in Gran Canarias, using artisanal methods. It is creamy and very soft. The rennet is obtained from the thistle flower, which gives it its name to the cheese.

  • Milk: Sheep, Goat and/or Cow. Raw.
  • Ripening: Semi-cured and cured.
  • Formats: from 5Kg to 500g aprox.

TORTA DE LA SERENA

TORTA DE LA SERENA

Fantastic creamy cheese. The particularities of this cheese is the Merina sheep feed with aromatic pasture and also its fermentation with local vegetal rennet.

  • Milk: Sheep. Raw.
  • Ripening: 8 weeks approx.
  • Formats: 1,4Kg and 800g approx.

QUESO DE L´ALT URGELL

QUESO DE L´ALT URGELL

The cow herds of Frisona breed, which graze in the green regions of Alyo Urgel and Cerdeña are located in the Pyrenees.

  • Milk: Cow. Pasteurized.
  • Ripening: minimum 45 days.
  • Formats: 2,5Kg approx.

CASÍN

CASÍN

This cheese is made in the Asturian Mountains. It has a strong and persistent aroma. It is a very traditional and artisanal cheese.

  • Milk: Cow. Raw.
  • Ripening: minimum 60 days.
  • Formats: from 1Kg to 250g approx..

CABRALES

CABRALES

Blue cheese made in Los Picos de Europa, in the North of Spain from freshly milked. The ripening of this cheese is made in natural caves where the fungus Penicillium can develop itself.

  • Milk: Cow, or a mix of 3 milks. Raw..
  • Ripening: minimum 4 Months.
  • Formats: 2,5Kg approx.

QUESO CAMERANO

QUESO CAMERANO

This cheese comes from the mountains range of “la Sierra de Cameros” in La Rioja. It has a peculiar rind with the marks of the mold used during the production.

  • Milk: Goat. Raw or pasteurized.
  • Ripening: 115, 30 and 75 days minimum.
  • Formats: 800g and 330g approx.
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C/Arboleda Perdida nº2.
11500 El Puerto de Santa María.
Cádiz. España.