SIGN UP LOGIN ES EN Traditionals cheeses from Spain. Merco SHOP RETAILERS Home CART: (EMPTY) CHEESE GOAT (30) SHEEP (28) COW (26) MIXED (14) ORGANIC (3) CERTIFIED (34) SAMPLERS (2) SEEK BY AREA ANDALUSIA (7) ASTURIAS (10) CANTABRIA (8) CASTILLA LA MANCHA (8) CASTILLA Y LEON (9) CATALONIA (12) EXTREMADURA (10) GALICIA (4) BALEARIC ISLANDS (3) CANARY ISLANDS (7) MADRID (1) MURCIA (3) NAVARRA (6) VALENCIA (9) BASQUE COUNTRY (2) OTHER TRADITIONAL PRODUCTS CREAMS (3) SAUCES (3) GAZPACHO (5) HONEY (4) MARMALADES (6) CAKES AND PASTRIES (6) The Spanish cheese consortium is the official channel that brings you the widest variety from Spain's surprising panorama of cheeses. Spain's gourmet cheeses are acclaimed all over the world. Designation of Origin (DO) certifies their quality and authenticity. ‹ › FEATURED PRODUCT Ahumado de Peña Pelada View product Elaborated in Cantabria with pasteurised cow milk. Mixed coagulation and a soft paste texture, buttery, smoked on the rind with a typical smoked smell and flavour. Wine pairings: Light and fresh both white and red wines, finos and manzanillas from ... FEATURED PRODUCT Cabrales cheese View product Artisanally made in Asturias, using raw milk either cow´s milk or a blend. Its coagulation is mixed and the paste is soft with an internal mould. Its flavour is deep, strong and spicy piquant with an intense undertone. Wine pairings: Natural sweet white wine... FEATURED PRODUCT Smoked Idiazabal cheese View product Made in the Basque Country and Navarra, Idiazábal uses raw milk from “Latxa” sheep. The milk is coagulated enzymatically, pressed paste, not cooked with a long maturation. The smooth, amber coloured rind is usually smoked. Distinctive and strong flavour and a very pleasant and slightly pung... FEATURED PRODUCT Aged Mahón cheese View product Elaborated in Menorca (Balearic Islands) from “Menorquina” and “Frisona” cow's milk. Enzymatic coagulation and pressed paste, not cooked. It is shaped into squares and it has a yellowish orange coloured rind. This cheese has a distinctive, sharp, milky and damp, slightly acid and salty flav... ¿About us? El Consorcio de los Quesos Tradicionales de España S.A has been joined “Tradition and Modernity” for nearly 20 years. We were set up in 1992 by ten cheese producers and we have collected the most excellent cheeses form our rich cheese culture and offered our customers the Service and Safety modern distribution needs... Read more [+] Types of milk used: The most commonly used milk in the manufacture of cheese is whole milk, mainly due to it's higher milk production numbers. In the Mediterranean, where cows are rare it is more common to use sheep's or goat's milk thus giving an acidity touch to the cheese. It is also possible to mix different kinds of milk, as in the case of Cabrales cheese, which uses a mixture of cow, sheep and goat milk. Denomination of Origin (DO) is a geographical indication applied to the exclusive quality or characteristics of agricultural products or foodstuffs that are fundamentally due to where they are produced, processed and prepared. The fundamental advantage of the IO is that it guarantees the consumer a roughly consistent level of quality and specific characteristics. It is also noted that this organization promotes the productive sector and facilitates access to national producers and international markets. CUSTOMER CARE Should you have any queries, please feel free to contact us. +34 916 443 195 tienda@consorcioquesos.com de las Fraguas Street, 32-34 28923 Alcorcon, Madrid, Spain DELIVERY FREE Delivery starting from 30€ (Península) and 150€ (Europe) We are currently working with Redyser, ASM and Kiala who deliver within Spain and Europe at very competitive prices. Go to our FAQs page to find out more. SECURE PAYMENT VISA MasterCard USEFUL INFORMATION Frequently Asked Questions (FAQs) Purchase process About us General conditions Privacy policy Legal notice Powered by: www.2bedigital.com