The Boffard Gran Reserva is an aged cheese, pure sheep, made with the best milk collected during the spring, and with a period of more than 18 months of refining in the cellars. The piece has an approximate weight of 2.7 kilograms.

The main characteristic of Boffard Curado is that it is made with a combination of raw cow and sheep milk.

Boffard Reserva is an Old Cheese made from 100% raw sheep's milk following the Castilian tradition. Its maturation process lasts a strict minimum of 8 months, for pieces of 3 kg, during which it is removed 3 times from the cellar to oil it.

Old cheese made 100% with raw sheep milk, with a minimum cure of 8 months. It has a pronounced, slightly spicy flavor, very long in the mouth with subtle aromas of nuts. The piece has an approximate weight of 1.1 kilograms.

QUESONCALA artisan GOAT in 600g format.

QUESONCALA Cured sheep artisan in 600gr format

QUESONCALA artisan of SHEEP WITHOUT LACTOSE in format of 600gr

QUESONCALA artisan Sheep RESERVE in 600gr format

QUESONCALA artisan SHEEP WITH BLACK GARLIC in 600gr format

QUESONCALA artisan SHEEP WITH BOLETUS in 600gr format

QUESONCALA artisan of SHEEP WITH PERRETXIKO in 600gr format

Bronze medal at the World Cheese Awards 2018/2019

QUESONCALA artisan SHEEP WITH BLACK TRUFFLE in 600gr format

Cured mixed milks cheese COVAP 900gr

A cheese made with pasteurized sheep's milk. Hard and solid appearance, firm and compact texture, subtle aroma and ivory color.

Semi-cured cheese cut into wedges. Made with pasteurized sheep's milk, characterized by its pleasant mild flavor and pale ivory color.

Weight: Approx. 200g
Ageing: 3 months

Mature cheese pre-cut made from pasteurized sheep's milk to obtain a mild cheese. The wedges of cheese make it the ideal format. It's ready to serve for any special occasion!

Weight: Approx. 200g
Ageing: 7-9 months

Cheese Don Ismael cured mixed milks in Virgin oliveoil. It contains 8 wedges with an approximate net weight of 3.7 kilograms (Drained 3.4 Kilograms).

Mature Cheese Craft (1/4 Kg) of pressed paste under the Designation of Origin of Manchego Cheese.

SILVER WORLD CHEESE AWARD 2012 MEDAL

Semi-cured goat cheese with paprika from Vera de Extremadura with a curing period of about 30 to 45 days. It is a creamy and fresh cheese covered with one of the most distinguished and appreciated spices in gastronomy, the Pimentón de la Vera.

Semi-cured goat cheese with spicy Vera paprika from Extremadura with 45 days of curing, compact without eyes inside, hard paste and with an ivory white cut color