Quesería Doña Francisca
Quesería Doña Francisca is a young, artisanal family business specialising in the production of cheeses and Torta del Casar DOP. Located in Casar de Cáceres, it was founded in 2011 with the aim of preserving and improving traditional cheese-making techniques. Quesería Doña Francisca has dedicated its efforts to evolving its products, applying new techniques that allow us to have a wide variety of artisan cheeses.
Quesos Aranburu
We have always been proud of our roots and our town, Idiazábal. We are the grandsons of a shepherd and the sons of a farmer who worked in the town's factory. We are Jesús, Juanjo and Javier. The Aranburu brothers. With the industrialisation of the area, we took up our family's tradition of cheese. It started as a hobby and over time the quality of our cheeses became more important. By the time we realised it, we couldn't keep up with all the work in the cattle and cheese factory.
Quesería La Antigua
At Quesería La Antigua we pursue perfection in the cheeses we make, having more than 30 varieties of raw and pasteurized sheep's milk cheese, as well as the D.O.P Queso Zamorano cheese, devoting the necessary time and care to each of them until achieving excellence.
Quesos Félix
In 1944, grandfather Félix Sanz Martín began buying cheeses from local farmers at the Tordesillas market to sell them in Barcelona. In 1952, Armando Sanz, Felix’s son, trained as a Master Cheesemaker and began making his own homogeneous cheese, labelling it with his father’s name “QUESOS FÉLIX”. Today, this family business continues to grow and consolidate itself in the sector, achieving a nationally recognised prestige for its excellent sheep’s cheese.
Quesería Monte Robledo
In Aracena, Monte Robledo cheeses come from the milk of the goats on the farm itself, which graze on free-range farms. They feed on what each natural season offers them, such as strawberry trees, rockroses, acorns, etc. The farm is certified organic, and dairy production is scarce but rich and aromatic.
Quesería Campoveja
Campoveja is different from others, it is the result of our personalities, our circumstances and our lives. In our case, we draw on our origins, which are what we are thanks to our grandfather, our father... to what they taught us. We maintain certain traditions that make our cheese very special, such as maturing on a wooden board, the evolution of the camemberti and roqueforti moulds on its rind or ageing in an underground cellar with unbeatable humidity and temperature conditions. But it is no less true that we develop our own “R&D P”, personal research and development.
Quinta do Pomar
Our story begins in 1983, when the founders Joaquim Duarte Alves and his wife Mº José Lucas, after emigrating to France, decided to return to their origins in Soalheira. Their passion for cheese and the sale of a quality product led them to embark on the adventure of making their own cheese, in which their children also participated. From a young age they assumed the responsibility of helping the family business grow. In June 2015 the new cheese factory was inaugurated, with more modern technology adapted to the hygienic-sanitary standards demanded by current times. Preserving the same characteristics and ingredients without altering the original flavour. The company continues to grow year after year, and in addition to expanding its work space and the distribution and sale of its products, it currently offers work to several families in the region.
S'arangí
At S'arangí we are passionate about artisan cheeses and sausages. Our goal is to keep alive the tradition of making these products, using ancient techniques and quality raw materials. From our shop in Menorca, we offer a wide selection of artisan cheeses and sausages with an unrivalled flavour.
Formatgeria Palou
We are a family farm that has been making cheese and dairy products since 2008. We have our own herd of 100 Payoya goats. They are milk-producing goats that graze in our fields. We make around 1,870 kg of cheese a year. Our main products are semi-cured cheese, soft cheese, flake cheese, curd cheese, overcooked cheese, brull cheese, yogurt, fresh cheese, and pasteurized cheese with pepper, rosemary and herbs.
Quesería Gaztañaditxulo
The Gaztañaditxulo farmhouse is 150 years old and has always been linked to shepherding and agriculture. Since 2009, our cheese has had the Idiazabal designation of origin, which certifies that it is made with raw milk from lacha sheep and has all the guarantees of the regulatory council. We are also members of Artzai-gazta, which confirms the artisan nature of our products.