QUESERÍA QUEVEDO

At Quesería Quevedo, cheese is made using traditional and artisanal methods, supplemented with modern facilities that are used mainly to press the cheese and to add just the right amount of salt.

In the refrigeration chambers, where the cheeses are turned every 15 days, they age gradually and slowly in temperature and humidity conditions that are monitored daily.
This is how the master cheesemaker determines when the cheese is perfectly aged for sale.