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7 nutritional properties of cheese you had not imagined
National Day of cheese lovers: January 20
Eating cheese reduces the risk of premature death.
4 good reasons to eat cheese, even during a diet
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.
Francisco semi-cured goat and cow cheese with paprika Semi-cured goat and cow cheese made with pasteurized milk (40% goat, 60% cow) matured between 20 and 45 days with paprika from La Vera. With a reddish rind due to rubbing with the Paprika de la Vera, its interior is bone white. The cut is closed and with small eyes that are not very abundant. Its...
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.
The creamy Torta is made with raw sheep's milk and is cured between 2 to 3 months. It has a weight of approximately 150 grams and is presented in a wooden box. It is ideally served with delicious crackers or simply a fine loaf of bread.
Perfect Pepper Cheese Semi-cured cheese made in Tarragona by the Perfect Cheese Factory. They make it with a mixture of cow's and goat's milk. Its flavor is smooth and its texture is creamy. Black pepper gives it an extra aroma and flavor.You can buy this cheese in units of 350 grams. approximately
The Majá, an ephemeral cheese. An artisan cheese, unique and ephemeral. It is made by hand exclusively with raw goat milk from spring. A Extremaduran cheese that is made with the highest quality milk possible. It is a buttery cheese, relatively strong with a powerful aroma and smell. A jewel that can only be enjoyed for a short period of time. You can buy...
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...
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....
The San Simón Da Costa PDO is an artisan cheese made from milk of Galician blond, Alpine brown and Friesian cow. It's a semi-cured, pressed cheese made through a curing process in a drying room for at least 30 days and subsequently smoked on birch wood. This artisan process of production gives it a mild flavor with strong hints of smoke. It is served in...
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...
LeSuperbe Raclette Gourmet Swiss raclette cheese made with cow's milk according to the Swiss artisan procedure. It matures a minimum of 5 months. Its flavor is the classic taste of traditional Swiss raclette. A cheese to melt and accompany any food.The Raclette LeSuperbe Gourmet was born from a centuries-old tradition, since in the twelfth century Swiss...
Semicurated Goat Payoya Artisan cheese made by the El Bosqueño cheese factory in the province of Cádiz with Payoya goat milk, native to the Sierra de Grazalema.Cured for 2 months, it is smooth, buttery, with a pleasant aftertaste. A cheese that demonstrates the quality of the cheeses made with this unique raw material, Cabra Payoya's milk.You can buy this...
Cream of Extremadura sheep's Torta del Casar Artisan Torta cream from El Casar. The La Cobija cheese factory produces this cream cheese in an artisanal way and from its well-known El Casar Torta. They make it using their Torta de El Casar, sheep's milk and melting salts. The result is a very rich, tasty and very creamy cream. You can buy this Casar cake...
The Arzúa Ulloa cheese is made in a traditional manner based on cow milk and is one of the excellent Galician cheeses. This traditional cheese has a soft and creamy flavor and is very appropriate for your direct consumption, on the grill or as an ingredient in the kitchen. It comes in pieces of 500-550 grams.
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 450 - 500 grams approx.
Huntsman Double Gloucester and Stilton Cheese This cow's milk cheese is made by the famous English house Clawson. To do this, through a laborious process he uses Gloucester double cheese and introduces a stilton cheese marbling. The result is surprising. The texture of Gloucester cheese is joined by the flavor of Stilton. It is a creamy cheese that can be...