DOP Cheeses

QUESO ARZÚA-ULLOA

QUESO ARZÚA-ULLOA

Cheese completely natural. It has an aroma of fresh milk and yogurt, which becomes butter, vanilla and nuts flavors when it matures. The texture is smooth and creamy. Milk: Cow. Raw or Pasteurized.

  • Milk: Cow. Raw or Pasteurized.
  • Ripening: minimum 6 days.
  • Formats: from 500g to 200g approx.

QUEIXO DO CEBREIRO

QUEIXO DO CEBREIRO

It has a peculiar form of mushroom or chef’s hat. In 1989, it almost disappeared, it was only produced by a small group of people for their self-consumption at home.

  • Milk: Cow. Pasteurized.
  • Ripening: minimum 5 days.
  • Formats: 1Kg and 500g approx.

PICÓN BEJES-TRESVISO

PICÓN BEJES-TRESVISO

Artisan cheese from Treviso and Liebana Valley in Cantabria. It is ripened in natural caves where the fungus Penicillium develops itself inside the cheese.

  • Milk:Cow. Raw.
  • Ripening: minimum 90 days.
  • Formats: 2,8Kg and 700g approx.

IDIAZABAL

IDIAZABAL

Cheese made in the Basque Country and Navarra with milk of sheeps from Latxa and Carranzana breed. Intense flavor and personality, it tastes like cured sheep cheese. Natural or smoked version.

  • Milk:Sheep. Raw.
  • Ripening:minimum 90 days..
  • Formats: 3Kg approx. and wedges.

GAMONEDO

GAMONEDO

It is a blue cheese made in the village of Gamonéu in Asturias. The cheese is smoked in log cabin and left to ripen in natural caves.

  • Milk:Cow, goat and sheep. Raw.
  • Ripening:minimum 60 days.
  • Formats: 3Kg approx.

VALDEÓN

VALDEÓN

Blue cheese produced in León, in the heart of Picos de Europa. It is ripened in natural caves, in the mountains, where the fungus Penicillium can develop.

  • Milk: Cow and goat. Pasteurized.
  • Ripening: minimum 45 days.
  • Formats: 3Kg; 1Kg approx. and wedges
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C/Arboleda Perdida nº2.
11500 El Puerto de Santa María.
Cádiz. España.