Sheep Cheese with Boletus
Soft but powerful flavor, the quality of this fungus mixed with the nuances that our cured cheese provides make the delight of all those who want to enjoy an unmistakable and pleasant flavor. Its appearance and smell invites you to try and enjoy a new and different cheese. Click here to see more about Quesos Vega […]
Sheep Cheese with Black Olive
The authentic flavor of sheep’s cheese with the subtlety provided by the Castellana black olive, elegant and sophisticated. This union brings us closer to the flavors and aromas of the Mediterranean, focusing your attention on each bite, the perfect combination to take to your table. Click here to see more about Quesos Vega Sotuelamos and […]
Sheep Cheese with Black Garlic
Mixture of flavor and predominance of the intensity of black garlic inside the cheese, without neglecting the flavor of the cured cheese, intense and firm. Perfect union in a product that offers a wide variety of culinary possibilities and that gives you an experience of intense and unmistakable flavor. Click here to see more about […]
Montsec
Fatty cheese made with raw goat milk of own production. Fine, from paste that ranges from semi soft to semi hard, depending on the degree of maturation. Tubular format crushed. The pieces have an approximate weight of 1500 grams. In the cava it matures during 90 days. From then on, it is ready for consumption […]
Conde Ribagorza
It is a cured cheese made from raw goat’s milk with medium flavor and hard texture. The bark has a very characteristic ash gray hue. You can have small eyes inside. Its maturation in the cellar varies between 60 and 120 days obtaining different degrees of maturation. Click here to see more about Quesos Benabarre […]
Queso Benabarre
It is a semi-cured cheese of pasteurized goat’s milk. It has a mild flavor and a slightly mildewed rind. Ideal to start in the tasting of goat cheese. The Benabarre was the first type of cheese that we made in 1994 and is the one that gives our company its name. Its characteristic shape is […]
Goat Mature Cheese with Rosemary
The rosemary matured goat’s cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. Its unique method of preparation takes 8 months, and for the last two, this outstanding cheese is covered with rosemary leaves. The main key points which describe this greyish-brown colour cheese are its intense […]
Callosi Fresh Cheese
The artesian distinctive shape of this cheese defines its weight of 2000 grams. It is crafted in a traditional way with pasteurized cow and goat milk, rennet and chloride. The main characteristics of this low fat cheese are its semi-soft texture and its nice fresh milky flavour that melts in the mouth. The versatility of […]
Artisan Aged Goat Cheese
The artisan aged goat cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. It takes a minimum of seven months of ripening and refinement before it goes to market. The main characteristics achieved by this ochre crumbly cheese are its soft texture and its progressively walnut flavour and […]
Tupí cheese
The Tupí cheese is very strong. It is old winter mountain cheese. It is making with hard goat cheese, marinated in Calvados liqueur. He needs one year, to be perfect. Click here to see more about Formatge Baridà and our other cheeses published at the World Cheese Map … Credits: Formatge Baridà