Spain has a great cheese heritage. With more than 26 Denominations of Origin (D.O.), there is no region in Spain where cheese is not produced and some of them are known to be among the best in the world. So when we buy Spanish cheese, we are indirectly referring to more than a hundred cheeses, all linked to different geographical areas.
It is always best to keep it in the fridge, especially in summer or when temperatures are very high. As soon as it comes out of the vacuum pack it should be put back in the fridge in cling film.
Practically all the most common types of milk. Cow's, sheep's, goat's and even donkey's milk. There is a very wide variety of cheeses that use a mixture of more than one milk, depending on the cheese, its market demand and the production process.
At present, the most widely consumed and most widely spread cheeses are blended cheeses.
Pasteurisation is a heat treatment in which the milk is heated to 72 ºC for a few seconds to reduce bacteria and other microorganisms that can spoil the cheese during processing, or make it unsafe for consumption.
There are varieties of cheese made exclusively with raw milk, and during their manufacture they are not subjected to any thermal or physical process to eliminate bacteria.
In this case, the microorganisms present in the milk remain unaltered and are passed on to the cheese, which requires exhaustive controls on hygiene and the production process.
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