QUESOS QUEVEDO
THE ART OF MAKING GOOD CHEESE
INGREDIENTS
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 DAIRY
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.
THE CHEESES
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.
ONLINE STORE
EXCLUSIVO CHEESE
Made with Raw Sheep’s Milk
Cylindrical shape, approximate weight 3 kg
Ageing: 7-8 months
Bathed in Paprika from La Vera, smokey notes added afterward using traditional methods.
Very intense flavour, unique in the market.
PVP: 61 euros
GOURMET CHEESE
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
ADICTIVO CHEESE
Blue Cheese, made with a mixture of cow and goat milk.
Half piece, approximate weight 1.6 kg.
Slightly acidic smell, but very lactic at the same time, with a deeply intense flavour and a hint of sharpness. Soft, creamy texture.
YOU WON’T BE ABLE TO STOP EATING IT!
PVP: 26 euros
SEMI-CURED CHEESE
Made with Raw Sheep’s Milk.
Cylindrical shape, approximate weight 3.3 kg.
Ageing: 3-4 months.
Smooth and Buttery.
Gold 2019 Best Artisanal CYL
Silver 2018 for the best semi-cured in the world
Silver 2017 for the best semi-cured in the world
PVP: 44 euros
OLD CHEESE
Made with Raw Sheep’s Milk
Cylindrical shape, approximate weight 3.1 kg
Ageing: 8-9 months
Buttery with a lingering bouquet on the palate
Cincho de Oro 2016 for the best old cheese
PVP: 54 euros
CURED CHEESE
Made with Raw Sheep’s Milk
Cylindrical shape, approximate weight 3.2 kg
Ageing: 6-7 months
Long consistency, final aftertaste
Finalist Spain Championship 2020 (No winner due to the pandemic)
PVP: 49 euros
AÑEJO CHEESE
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
