Articles to learn more about our products, their characteristics and how to choose them.
What pasta filata or stretched-curd cheese means, how curd is acidified and stretched, and why mozzarella, provolone and related cheeses develop a fibrous structure.
Read the articleWhat a bloomy rind is, how white surface mould works, how ripening moves inward and when the rind is intended to be part of the…
Read the articleHow vacuum packaging works for cheese, what it protects, what it does not solve, why aroma changes after opening and how to store the cheese…
Read the articleA guide to Cantabria’s three major cheese PDOs: Nata de Cantabria, Picón Bejes-Tresviso and Quesucos de Liébana, including milk, texture and style.
Read the articleA guide to the Canary Islands’ main PDO cheeses: Majorero, Palmero and Flor de Guía, their milk, territories, maturation and defining features.
Read the articleA complete guide to fresh cheese: production, moisture, storage, food safety, shelf life and differences from matured cheese.
Read the articleA guide to the protected cheeses of Castile and León: Zamorano PDO, Castellano PGI, Valdeón PGI and Queso de Burgos PGI, with style and buying…
Read the articleA guide to Galicia’s main PDO cheeses: Tetilla, Arzúa-Ulloa, San Simón da Costa and Cebreiro, with their textures, maturation styles and key differences.
Read the articleA guide to the main cheeses of Asturias: protected names, milk types, textures and how Cabrales, Gamonéu, Afuega’l Pitu, Casín and Los Beyos differ.
Read the articleA guide to Extremadura’s four cheese PDOs: Torta del Casar, La Serena, Ibores and Acehúche, including milk, texture and production style.
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