Journal
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.
Come with us!
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              BEAUVALERecently landed from the UK, Beauvale has arrived to Selección Gastronómica to stay 
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              Gastronomy in LleidaWe've spent a wonderful weekend in Lleida with the best company and best cheese makers. 
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              CasArrigoniCasArrigoni is the "place" our family lives during decades, in Peguera, province of Bergamo, where and ripens the cheese in the mountains, according to the most strict traditional principles. 
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              Salon du Fromage ParisThe Paris cheese show brings together an offer aimed at professionals, mainly the traditional channel and the horeca sector. 
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              Gourmet Cheese SalonWe lived and share with friends an amazing and unique experience at the Gourmet Cheese Salon in Madrid 
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              TrashumanciaWe lived and share with friends an amazing and unique experience, " la trashumancia en Gran Canaria ". 
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              Artisan Cheese La JaraValdivieso cheese is recognized as a "Queso Manchego de granja" 
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              Gourmet Quesos 2024 EditionProud to be part of the 14th Gourmet Quesos Edition as a taster judge 
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              Paris SalonWe attended the Cheese and Dairy Products Show 
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              Flor de GuíaFrom the cheese maker Altos de Moya 
 
    Featured product
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.
 
     
     
     
     
     
     
     
     
    