NON DOP Cheeses

QUESO AZUL

QUESO AZUL

It is a blue cheese so its flavor and aroma is quiet strong and persistent. It is packed wrapped in natural leaves and made with the fungus Penicillium, which gives it its color green-blue.

  • Milk: Cow. Pasteurized.
  • Ripening: minimum 60 days.
  • Formats: 2,5Kg approx.

CABRA AL VINO

CABRA AL VINO

This cheese keeps the smell of goat milk and its aroma reminds toasted cereals when it is cured. Its flavor is pronounced, slightly acid but soft with spicy notes.

  • Milk: Goat. Pasteurized.
  • Ripening: minimum 45 days.
  • Formats: 2,5Kg approx. And wedges.

QUESO DE CABRA

QUESO DE CABRA

Cheese made in the Mediterranean regions, slightly acid, typical to goat cheeses. It has a high content in calcium.

  • Milk: Goat. Pasteurized.
  • Ripening:minimum 45 days.
  • Formats: 3Kg approx. and wedges.

QUESO CASTELLANO

QUESO CASTELLANO

This cheese is so particular because of the feeding of the sheep in Mesata Central, with a wide range of aromatic plants.

  • Milk: Sheep. Raw or Pasteurized..
  • Ripening: minimum 4 months.
  • Formats: 3Kg approx.

ETXEGARAI

ETXEGARAI

Etxegarai cheese comes from Navarra region, close to País Vasco. The raw sheep´s milk used for its production comes exclusively from Latxa and Carranzanas, native breeds. It can be smoked but also natural.

  • Milk:Sheep. Raw..
  • Ripening: minimum 90 días.
  • Formats: 3Kg and1Kg approx and wedges.

GARROTXA

GARROTXA

It owes its name to the production area. It is a cured cheese, with fungus Penicillium glaucum on the rind, as a second skin.

  • Milk:Goat. Pasteurized.
  • Ripening: minimum 45 days.
  • Formats:1Kg and 500g approx.

QUESO IBÉRICO

QUESO IBÉRICO

Mixing the 3 milks give to this cheese an exceptional flavor, the acidity of cow milk, the aroma of goat milk and the deep flavor of sheep milk.

  • Milk: Cow, Goat and sheep. Pasteurized.
  • Ripening:2 and 5 months.
  • Formats: 3Kg and 1Kg approx. and wedges.

QUESO IBÉRICO 33-3

QUESO IBÉRICO 33-3

Particular Ibérico cheese with the same content of cow, goat and sheep milk. This wonderful combination strengthens its aroma, flavor and lasting on the palate.

  • Milk: Cow, Goat and Sheep. Pasteurized.
  • Ripening:2 and 5 months.
  • Formats: 3Kg approx.

LA PERAL

LA PERAL

Blue cheese ripened in natural caves. It gets stronger as it matures. Slightly spicy and smooth. Ideally combined with sweet wines and fruit cakes.

  • Milk: Cow. Pasteurized.
  • Ripening: minimum 60 days.
  • Formats: 2Kg y 800g approx.

MONTE ENEBRO

MONTE ENEBRO

Cheese with a soft paste and a moldy rind. Its creaminess and pure and delicate flavor of goat milk makes the difference. Its immaculate white paste contrasts with its blue and dark moldy rind.

  • Milk: Goat. Pasteurized.
  • Ripening: minimum 18 days..
  • Formats: 1,5Kg approx.

NEVAT and PETIT NEVAT

NEVAT and PETIT NEVAT

Cheese with a white moldy rind, really smooth and creamy texture. It matches perfectly with fruit cakes, quince paste and fruity wines.

  • Milk: Goat. Pasteurized.
  • Ripening: minimum 15 and 30 días.
  • Formats: 2,5Kg and 270g approx.

OVEJA AL ROMERO

OVEJA AL ROMERO

Cheese made with pasteurized sheep milk with a strong and persistent flavor. It has a Rosemary aftertaste and its texture is compact and creamy on the palate.

  • Milk: Sheep. Pasteurized.
  • Ripening: minimum 60 days..
  • Formats:3Kg and 1Kg approx.

PATAMULO

PATAMULO

This cheese comes from Teruel in Aragon region. It is an artisan cheese, very tasty with a particular shape. It is wrapped in a cloth.

  • Milk: Sheep. Pasteurized..
  • between 2 and 4 months.
  • Formats: 2,7Kg approx.

PERALZOLA

PERALZOLA

Blue cheese with a delicious aroma, an intense and complex flavor. The milk used for its production is of high quality, which make this cheese very particular.

  • Milk: Sheep. Pasteurized..
  • Ripening: minimum 60 days..
  • Formats: 2Kg and 800g approx.

GOAT LOG

GOAT LOG

Cheese with a soft paste, white, creamy, with or without a white moldy rind. This caprice offers a full range of culinary possibilities.

  • Milk: Goat. Pasteurized.
  • Ripening: Fresh or cured.
  • Formats: 1Kg approx.

SANT MATEU

SANT MATEU

Made in Catalonia, with an orange rind, smooth, soft, elastic and creamy. Buttery, fruit fresh flavors.

  • Milk:Goat. Pasteurized.
  • Ripening: minimum 35 days.
  • Formats: 1Kg approx.

SERVILLETA

SERVILLETA

The Servilleta cheese is a typical product in Valencia, very artisanal. The cheese is pressed and milk whey is and drained with a knotted cloth.

  • Milk: Goat. Pasteurized.
  • Ripening: Fresh and Cured.
  • Formats: 2Kg and 450g approx.

TRONCHÓN

TRONCHÓN

This cheese comes from the Aragonese city Tronchon and its production has extended until the Valencian Community. Its circular shape with a whole in the middle reminds a volcano. .

  • Milk:Cow, Sheep and Goat. Pasteurized.
  • Ripening: Fresh and cured.
  • Formats: 2,7Kg approx.

TORTA DE BARROS

TORTA DE BARROS

Cheese with a soft and particular flavor, intense aroma and herb taste with an elegant bitter aftertaste.

  • Milk: Sheep or Goat. Raw..
  • Ripening:minimum 60 days.
  • Formats: 1,2Kg, 700g and 400g approx.

CABRA AL ROMERO

CABRA AL ROMERO

Cheese with character. Its special aroma comes from the Rosemary leaves that wrap this beautiful cheese and gives it an exceptional flavor.

  • Milk: Goat. Pasteurized.
  • Ripening: minimum 60 days..
  • Formats: 3Kg and 1Kg approx. and wedges..

C/Arboleda Perdida nº2.
11500 El Puerto de Santa María.
Cádiz. España.