National Day of cheese lovers: January 20See all
A selection of the best traditional soft cheeses delivered to your home through alqueso.es.
A selection of the best traditional semi-hard cheeses. The semi-hard cheese has an aging
process of between 2 and 3 months. Among the most distinguished are the Torta del Casar,
the Cabrales and the Manchego Ojos del Guadiana.
Goat cheese with paprika El Extremeño. A cheese from Extremadura matured in paprika. Its soft taste is intermingled with the aroma and the flavor of the paprika resulting in a cheese with a very special flavor. A cheese that reflects the Spanish tradition of ripening the cheese with this appreciated spice. You can buy this cheese in halves of 450 grs.
Extremadura cheese produced 100% with whole goat's milk. This El Redoble goat cheese is matured for a minimum of 20 days. Its flavor is smooth with a clear aroma of fresh goat's milk. You can buy this artisan cheese in halves of approximately 550 grs.
Bethmale is one of the best-known cheeses of France. A traditional cheese produced with raw cow's milk in the Pyrenees. It has a very mild flavor. It is smooth and has a pronounced aroma. It is served in small wedges of approximately 250 - 260 grams or in big ones of 560 grs.
Semi-cured goat cheese from the Pinsapo cheese diary Semi-cured goat cheese handcrafted by the Malaga-based El Pinsapo cheese factory. Its paste is of ivory yellow color that turns towards darker tonalities according to the degree of maturation. It has a characteristic smell of roquefort and camembert. The palate is buttery, smooth, with persistence on...
Exclusive Payoya goat artisan cheese produced with whole milk. Consistently winning in the World Cheese Awards. It is very light due to its natural crust, very creamy flavored nuts. Serve in wedges of 525 - 580 grams approx.
Cheese of goat with rosemary. Handcrafted with 100% whole goat's milk. Its flavor is smooth and the Romero brings a differentiation in flavor very tasty. It is an aromatic combination that is tasted with all the senses. You can buy this cheese in halves of cheese of 450 grs.
Cheese artisanally produced with raw goat’s milk from a herd of over 250 goats belonging to the family owned cheese factory, La Civita. This artisanal cheese is matured for over two months and is made of pressed paste. It is a well-balanced cheese with a hint of spiciness. You can buy it in pieces weighs between 400 and 500 grams. Approximately
This cheese is a delicious blend of Payoya goat's milk and milk from the sheep of Grazalema's natural park. This recent World Cheese Awards award-winning cheese consists of whole milk with a ripening period of at least 75 days. It is smooth and slightly acidic. It also contains deliciously hazelnut flavor. It is sold in 450 - 500 g. wedges.
Majorero cheese is an artisan cheese produced on the Canary Island of Fuerteventura. It is made of Fuerteventura goat's milk. Majorero cheese is made of pressed paste that's compact when cut, creamy texture and a rounded, lactic flavor. The Majorero cheese was the first cheese made with Spanish goat's milk to receive the Protected Designation of Origin....
Pria Smoked Cheese is a delightful cheese that is made in an artisanal manner in the village of Pesa de Pría. Pría smoked cheese is crafted with cow’s milk and sheep’s cream, which gives it its splendid taste and characteristic texture. It is an artisan cheese matured in a humid environment. After 30-40 days the mold that has developed is brushed away and...
Whole milk cheese from sheep of the famous cheese factory Payoyo. It has a minimum maturity of 75 days. The taste of this cheese is intense, very soft and creamy on the palate. A delight over the Payoyo cheese factory. You can buy cheese quartered about 400 grams.
Considered one of the best cheeses in the world, its manufacture is the same that our grandparents used 100 years ago. A raw Merino sheep milk cheese that gives a special flavor due to its curdling with herbs and salt.Here there is a small Torta of El Casar made in a traditional manner with a big flavor and an incomparable quality. With a fluid texture...
The Tronch is a goat's milk cheese made in a traditional way in Castellón. It is made in the mold in the shape of a traditional volcano of the Mastership, Spanish historical region that spans areas of Teruel, Castellón and Tarragona. It is a very pressed and salted cheese, as in processing they dip it in brine. It is served in units of 500 - 550 grs.
Truffled cheese produced with sheep's raw milk and mixed with the most exquisite Soria black truffle (Tuber melanosporum). This artisan cheese is a real treat for lovers of cheese, truffle or gourmet delicacies. Served in whole pieces of approximate 550 grs or in wedges of 310 grs.
The Appenzeller is a Swiss specialty , whose production dates back to the Middle Ages. The technique used for manufacturing is what gives it that unique and distinctive flavor, the Appenzeller. During the three months of maturation, the bark is regularly smeared with brine herbs, whose recipe is kept secret. The result is milky cheese curds, tasty,...