Ahumado de Peña Pelada
Elaborated in Cantabria with pasteurised cow milk. Mixed coagulation and a soft paste texture, buttery, smoked on the rind with a typical smoked smell and flavour.
Wine pairings: Light and fresh both white and red wines, finos and manzanillas from ...
Artisanally made in Asturias, using raw milk either cow´s milk or a blend. Its coagulation is mixed and the paste is soft with an internal mould. Its flavour is deep, strong and spicy piquant with an intense undertone.
Wine pairings: Natural sweet white wine...
Smoked Idiazabal cheese
Made in the Basque Country and Navarra, Idiazábal uses raw milk from “Latxa” sheep. The milk is coagulated enzymatically, pressed paste, not cooked with a long maturation. The smooth, amber coloured rind is usually smoked. Distinctive and strong flavour and a very pleasant and slightly pung...
Aged 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...
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.