Cheese Distribution

Discover a selection of unique cheeses that will reveal a variety of flavors, sensations and notes from their origin.

Characterized by its great flavour, texture and an unmistakable aroma, they are made following traditional recipes and with sheep’s milk under two procedures: With 100% raw milk, to give rise to traditional, strong and strong flavour cheeses; or, with pasteurized milk (it is retermalized before adding the rennet), giving rise to softer cheeses.

The main characteristic of Boffard is that it is made with a combination of raw cow’s milk and sheep’s milk. In this way and after a minimum of 4 months in cellars, the cheese is turned, brushed and bathed in oil to achieve a soft aroma but rich in nuances and a flavour that makes it an unmistakable Boffard cheese.

Cheeses Don Ismael is located at 25 km from Ciudad Real, a privileged area in terms of the situation of livestock farms and quality of raw materials due to short-cycle pastures and rich in nutritional components. That gives the milk a higher quality, which is naturally transmitted to the final product: THE CHEESE.

The modern facilities of Don Ismael, with great production capacity, quality products and exhaustive sanitary controls, make our cheeses are demanded for their quality in a good part of Europe, where we are currently exporting, as well as to other countries around the world.

Since its inception, Président has had the goal of creating unique flavors and aromas, bringing sensations of pleasure to those who consume it.

Produced in more than 25 countries and present in more than 142 around the world, the Président cheeses will take you to live a unique experience in your palate and it  will fill your life with flavour.

In the heart of the Pyrenees, protected by the Sierra del Cadí and linked by the Segre river basin, CADÍ makes each of its cheeses with designation of origin with care. Rectangular, cylindrical, creams … in Cadí you will find the cheese you are looking for.

The production of Flor de Esgueva cheese has remained intact throughout history. Five generations of master cheesemakers have always dedicated their know-how to a cheese with a unique flavour, made with raw sheep milk, faithful to its natural origins and at the height of a masterpiece of craftsmanship.