We visit and establish close collaborations with our producers and tuners. We select specific batches of raw milk cheeses at origin, being aware of their possible organoleptic variability, mainly due to their seasonality.

In this “Journal” we share the experiences and adventures lived throughout our travels throughout Europe. We visit our producers, supporting them and accompanying them at all times with a good product prescription, so that they can transmit all their potential and differential message with greater success and knowledge.

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Freshly arrived from the Sierra de Cádiz, the best milk is obtained from the native Payoya goat and its sheep to make these cheeses in an artisanal and natural way.

José Luís Holgado Carrero and Andrés Holgado set up the cheese factory "Quesos Pajarete" and from the beginning they were motivated by the unwavering premise that the production of cheeses be 100% natural and without preservatives.

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Our cheeses are aimed at the most specialized sector