Coquetdale
The Coquetdale recipe developed from a trip Marc made to France in the late 90s, where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese.
Monte de trujillo
It is a rustic cheese, different from the rest of cheeses of un-pasteurized sheep milk, whose tasting is a trip home, the countryside and the
Tender cheese with nuts
The same symbiosis that is achieved between the sheep and the Walnut, is also reached with the walnut and the cheese, giving place to the
Queso Añejo
Este queso destaca por un sabor intenso, con un bouquet potente y prolongado por su curación a partir del año. El proceso de su elaboración
Queso viejo de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
Queso pasta prensada
Con el hongo penicilium roqueforti en corteza, está elaborado con leche de vaca cruda, madurado durante un mínimo de 100 días. Tiene sabores propios de
Cheese of the Day
Capellaro
50% FDM, semi hard cheese made of goat’s milk. The “Capellaro” is made in the dairy Leitner with pasteurized pure goat’s milk. The cheese ripened in
Quinkana Hard
Hard cheese, ripened at least 5 month and rind washed every month with virgin olive oil VOO, that give the cheese a special smell. The