The Spanish cheese consortium is the official channel that brings you the widest variety from Spain's surprising panorama of cheeses.
Spain's gourmet cheeses are acclaimed all over the world. Designation of Origin (DO) certifies their quality and authenticity.
In addition, the consortium brings you delicious complimentary artisan products to exalt these gourmet cheeses.
Featured Product
Arzúa Ulloa cheese
Elaborated in Galicia with pasteurised cow milk. Mixed coagulation. Elastic and creamy texture and a mild, lactic full fat flavour
Wine pairings: Light and fresh both white and red wines, fine and manzanillas wines of Andalucia and sweet wines made with...
Featured Product
Valdeón cheese
This cheese is made in the valley of León from cow's and goat's pasteurised milk. From cured to semicured, it has an irregular, rough and dark grey rind. Its inside is closed and has a soft texture, grooved by "veins" where white and green-blue mould grows. Strong flavour, aromatic, full fa...
Featured Product
Semicured Mahón cheese
Elaborated in Menorca (Balearic Islands) from “Menorquina” and “Frisona” cow's milk. Enzymatic coagulation and pressed paste, not cooked. It is shaped into squares and it has a yellowish orange coloured rind. This cheese has a distinctive, sharp, milky and damp, slightly acid and salty flav...
¿About us?
El Consorcio de los Quesos Tradicionales de España S.A has been joined “Tradition and Modernity” for nearly 20 years.
We were set up in 1992 by ten cheese producers and we have collected the most excellent cheeses form our rich cheese culture and offered our customers the Service and Safety modern distribution needs... Read more [+]
Types of milk used:
The most commonly used milk in the manufacture of cheese is whole milk, mainly due to it's higher milk production numbers.
In the Mediterranean, where cows are rare it is more common to use sheep's or goat's milk thus giving an acidity touch to the cheese.
It is also possible to mix different kinds of milk, as in the case of Cabrales cheese, which uses a mixture of cow, sheep and goat milk.
Denomination of Origin (DO)
is a geographical indication applied to the exclusive quality or characteristics of agricultural products or foodstuffs that are fundamentally due to where they are produced, processed and prepared.
The fundamental advantage of the IO is that it guarantees the consumer a roughly consistent level of quality and specific characteristics. It is also noted that this organization promotes the productive sector and facilitates access to national producers and international markets.