We produce cheeses based on simple formulas, demanding in their production, and complex in their aromas and textures. How? The diversity and proximity of our farms allows us to select the best milk every day, and always work with raw materials of the highest quality and freshness. Limited production with a strong reliance on manual labour, from the filling of the moulds to the turning and brushing of each piece.
Thanks to this, our cheeses have already won awards in prestigious international competitions such as the World Cheese Awards and Great Taste.
We are proud of these acknowledgements, and of offering pieces full of effort and affection, from the manufacturing process to the daily work of our partners to ensure we provide the best raw material.
La Paisana del Esla Cured Cheese
With raw cow’s milk and cured for over 5 months, we obtain this cheese in the format of “Pata de mulo cheese”. Its long curing process provides firmness to the cut and complexity of aromas and flavours, from citric to floral and caramel nuances.
La Paisana del Esla Semi-cured cheese
With raw cow’s milk in the format of “Pata de mulo cheese”. A firm, rustic rind covers a cheese of a certain creaminess with a lactic and fresh touch.
BuenGuzmán semi-cured cheese
Short-ripened sheep’s milk cheese, which preserves the creaminess in the mouth and the intense fruity and country aromas of sheep’s milk.
BuenGuzmán Cured cheese
This cheese is also made with raw sheep’s milk, with a degree of curing which preserves a semi-elastic texture and certain fruity aromas, while the intensity of flavour and cut of the typical cheese from Zamora comes through.
Valderrodil Mature cheese
A cheese made from raw sheep’s milk and cured for a long time, always for more than a year. Intense colour and intense flavour of aged cheese, with very subtle astringency and spiciness. Hard and crumbly when cut, shredding into “crystals” of concentrated aroma and flavour.