The main ingredient in our cheeses is raw sheep’s milk, taken from the herds of Churra and Castellana sheep. These sheep feed on the abundant pastures that are available in the Cerrato, Valle de Esgueva and Riberas del Pisuerga counties, and produce a high-quality milk in terms of its high protein and fat content.
The origins of the Dairy date back to 1942, when its founder, Santiago Quevedo, driven by his own ranching experience, decided to venture into the fascinating world of sheep’s cheese. We have been following in his footsteps with our 100% artisanal cheeses for over 60 years.
Their high quality, as evidenced by having received the most prestigious national and international awards, was made possible by using the best ingredients, such as milk from Churra and Castellana sheep. Our goal is to continue offering an Artisanal Cheese, that is unique both for its texture and flavour.
Made with Raw Sheep’s Milk
Refined with the Cheese’s own oil
Cylindrical shape, approximate weight 3 kg
Ageing: 10-12 months
Creamy, with an intense bouquet and aftertaste
Silver 2018 R&D Food Artisans
Silver 2017 for the best Aged Cheese in the World
Bronze 2017 for the best Aged Cheese in Spain
PVP: 59 euros
Made with Raw Sheep’s Milk.
Cylindrical shape, approximate weight 3 kg.
Ageing: 10-12 months.
Powerful bouquet, persistent on the palate.
Gold 2019 Best Artisanal CYL
Finalist 2017 Best Cheese of Spain Championship
Silver 2018 cured dairy.
Silver 2017 for the best añejo cheese in the world
Bronze 2016 best aged añejo in Spain
PVP: 57 euros