Consorcio Quesos Tradicionales de España USA
A supplier of cheese and diary products
Catalog
Documents
Raw sheep milk cheese elaborated in Navarra.
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Elaborated in an artisanal way in the Vallés Oriental district (Catalonia), using “Murciana” and “Granadina” goats' milk. Mixed coagulation and soft paste.The rind is covered in a bluish-grey, velvety bloom. Its intense white texture is compact and slightly unctuous. Mild flavour, slightly sharp but pleasant.
Wine pairings: These cheese combine well with fresh, and young whites and reds of media crianza and crianza of the Ribera del Duero, Rioja, Mancha, Jumilla and wines of Andalusia as the Fino and Manzanilla, as well as olorosos, and old amontillados that harmonize well with goat cheeses.
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Artisanally made in the natural border of Los Ibores (Extremadura). Elaborated with raw milk from “Retinta” and “Verata” herds. Enzymatic coagulation and soft and compact medium cured paste.The rind is rubbed with paprika. On cutting it, this cheese reflects an intense white colour. Its flavour is slightly sharp and salty but also pleasantly buttery.
Wine pairings: These cheeses can be combined well with white wines (Albariño, Rueda, Penedès), young and with red wines media crianza y crianza from areas such as Ribera del Duero, Rioja, La Mancha, Jumilla, Alicante, Campo de Borja and wines from Andalusia (Fino and Manzanilla, together with fragrant, old amontillado and manzanilla).
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Made with raw cow’s milk using the traditional method of hand pressing the paste using a cotton cloth known as a fogasser. Covered with oil and paprika during the maturing phase, the rind gradually acquires an orangey-brown tone. The semi-mature version is matured for between 90 and 120 days The flavour and aroma are sophisticated, intense and slightly spicy, with a lingering aftertaste; a sensation that is heightened by the maturing process.
It is unquestionably the most gourmet version and the favourite among authentic cheese lovers, as it instantly evokes the customs of Minorca, where this cheese is eaten with sweet fruits or grated on pasta in the case of the more mature versions
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Made in the Basque Country and Navarra, Idiazábal uses raw milk from “Latxa” sheep. The milk is coagulated enzymatically, pressed paste, not cooked with a long maturation. The smooth, amber coloured rind is usually smoked. Distinctive and strong flavour and a very pleasant and slightly pungent aroma. Buttery taste with sheep and smoky undertones. Firm texture.
Wine pairings: Aged in oak white wines as wines of Navarra, Penedès, La Mancha, and Riojas. Wines of crianza and reserva of Ribera del Duero, Bierzo, Rioja, Navarra, La Mancha, Cariñena, and Priorato. Wines from oxidative maturation of Andalucía like Jerez and Montilla-Moriles and past manzanilla
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Exclusively made in Castille-La Mancha with pasteurised milk from Manchega sheep. Its coagulation is enzymatic, pressed and uncooked paste and long maturation. The surfaces have their rind marked with regular grooves and the mark of the grass girth on the sides. Very pleasant and buttery flavour, slightly spicy and with a great richness of aromas. Firm texture.
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Exclusively made in Castille-La Mancha with pasteurized milk from Manchega sheep. Its coagulation is enzymatic, pressed and uncooked paste and long maturation. The surfaces have their rind marked with regular grooves and the mark of the grass girth on the sides. Very pleasant and buttery flavour, slightly spicy and with a great richness of aromas. Firm texture.
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Exclusively made in Castille-La Mancha with raw milk from Manchega sheep. Its coagulation is enzymatic, pressed and uncooked paste and long maturation. The surfaces have their rind marked with regular grooves and the mark of the grass girth on the sides. Very pleasant and buttery flavour, slightly spicy and with a great richness of aromas. Firm texture.
Wine pairings: Aged in oak white wines as wines of Navarra, Penedès, La Mancha, and Riojas. Wines of crianza and reserva of Ribera del Duero, Bierzo, Rioja, Navarra, La Mancha, Cariñena, and Priorato. Wines from oxidative maturation of Andalucía like Jerez and Montilla-Moriles and past manzanilla
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our semi-mature cheese is matured for between 90 and 120 days. Its lactic flavour is sophisticated and lingering, with hints of butter and toasted dried fruit and nuts. The buttery texture makes it easy to cut, revealing a smooth, complete and shiny surface. This is the most versatile of all the Mahón cheeses, and is perfect for tapas, grilling au gratin, serving on toasted bread with tomato or the classic Balearic Island speciality on toasted bread accompanied by sobrasada sausage and honey. An absolute must on any Spanish cheese platter.
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Elaborated in Murcia, using “Murciana” goat's pasteurised milk. Enzymatically coagulated and with washed paste. Its purple rind is plain and compact. Its flavour is mild, between sweet and milky, creamy, slightly sharp with an aroma of wine.
Wine pairings: These cheese combine well with fresh, and young whites and reds of media crianza and crianza of the Ribera del Duero, Rioja, Mancha, Jumilla and wines of Andalusia as the Fino and Manzanilla, as well as olorosos, and old amontillados that harmonize well with goat cheeses.
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Our mature cheese is left to mature for between 180 and 240 days in order to acquire an intensely aromatic flavour with hints of leather and aged wood. The paste has a characteristically firm and consistent texture and when cut, reveals a slightly granulated texture with a subtle gleam. A sheer delight for cheese lovers. Ideal for serving as an appetiser or dessert, and even better when accompanied by dried fruit and nuts or sweet fruits. Best enjoyed in good company.
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Artisanally made in Galicia, with milk from "rubia gallega" herds. Its coagulation is enzymatic and its paste is pressed and uncooked. It is pear shaped and has a smoky creamy and slightly acid flavour.
Wine pairings: Red and white light fresh wines. Fino and manzanilla as well as sweet wines elaborated with Moscatel, and Malvasía
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This cheese is made in the valley of León from cow's and goat's pasteurised milk. From cured to semicured, it has an irregular, rough and dark grey rind. Its inside is closed and has a soft texture, grooved by "veins" where white and green-blue mould grows. Strong flavour, aromatic, full fat with a buttery taste.
Wine pairings: Natural sweet white wines like Muscat from Andalucía and Alicante (with a little aging, best), Malvasia from Sitges and Canary Islands. Sweet red wines with character as Priorat, Monsant, Empordà, Pedro Ximénez from Andalucía, from Málaga, and also Jerez and Montilla-Moriles wines
Locations
| Location name | Address |
|---|---|
| Consorcio Quesos Tradicionales de España USA | 1030 Salem Rd Union, NJ 07083 USA |
| COOPERTIVA INSULAR GANADERA MENORCA | Carretera Nova s/ n alaior, Menorca 07730 ESP |
| FORTMAGERIA MOGENT | GRANJA CAN BORDOI S/N SAN ANTONI DE VILAMAJOR, BARCELONA 08459 ESP |
| GAZTANDEGI DORREA S.A | CTRA ROSARIO S/ N Valle Basaburua UDABE BERAMENDI, NC 31869 ESP |
| LACTEOS CUQUERELLA S.L | AUTOVIA DE ANDALUCIA KM 172,500 MANZANARES, CIUDAD REAL 13200 ESP |
| MARIA OLGA RIVEIRA REQUEIJO-QUEIXERIA CATADOIRO | CATADOIRO 2 VILLALBA, LUGO 27800 ESP |
| PALANCARES ALIMENTACION S.L | POL INDUSTRIAL MARIMINGO C/ VEGA DEL SEGURA S/ N BULLAS, MURCIA 30180 ESP |
| QUESERIA DE LAS VILLUERCAS SAT | CTRA RETAMOSA S/ N ALDEACENTENERA, CACERES 10251 ESP |
| QUESERIA PASAMONTES | DEHESA DE LAS PAGINAS MORAL DE CALATRAVA, CIUDAD REAL 13350 ESP |
| QUESERIA PICOS DE EUROPA S.L | POLIGONO INDUSTRIAL DE VIDANES PARCELA 21-22 VIDANES, LEON 24950 ESP |
Documents
| Type | Location |
|---|---|
| Recall Plan | FORTMAGERIA MOGENT |
| FDA Registration | PALANCARES ALIMENTACION S.L |
| 3rd Party Audit Report | PALANCARES ALIMENTACION S.L |
| 3rd Party Audit Report | COOPERTIVA INSULAR GANADERA MENORCA |
| Food Defense Plan Statement | QUESERIA PICOS DE EUROPA S.L |
| HACCP Plan (Facility) | QUESERIA PICOS DE EUROPA S.L |
| Food Defense Plan Statement | LACTEOS CUQUERELLA S.L |
| 3rd Party Audit Report | Consorcio Quesos Tradicionales de España USA |
| 3rd Party Audit Report | QUESERIA PICOS DE EUROPA S.L |
| 3rd Party Audit Certificate | QUESERIA PICOS DE EUROPA S.L |
| 3rd Party Audit Certificate | LACTEOS CUQUERELLA S.L |
| FDA Registration | GAZTANDEGI DORREA S.A |
| 3rd Party Audit Certificate | GAZTANDEGI DORREA S.A |
| CTPAT | PALANCARES ALIMENTACION S.L |
| FDA Registration | FORTMAGERIA MOGENT |
| FDA Registration | QUESERIA DE LAS VILLUERCAS SAT |
| 3rd Party Audit Certificate | COOPERTIVA INSULAR GANADERA MENORCA |
| FDA Registration | COOPERTIVA INSULAR GANADERA MENORCA |
| FDA Registration | QUESERIA PICOS DE EUROPA S.L |
| Food Defense Plan Statement | COOPERTIVA INSULAR GANADERA MENORCA |
| HACCP Plan (Facility) | GAZTANDEGI DORREA S.A |
| HACCP Plan (Facility) | FORTMAGERIA MOGENT |
| HACCP Plan (Facility) | Consorcio Quesos Tradicionales de España USA |
| 3rd Party Audit Certificate | Consorcio Quesos Tradicionales de España USA |
| 3rd Party Audit Report | GAZTANDEGI DORREA S.A |
| FDA Registration | LACTEOS CUQUERELLA S.L |
| 3rd Party Audit Report | LACTEOS CUQUERELLA S.L |
| Allergen Control Policy | LACTEOS CUQUERELLA S.L |
| Recall/Emergency/Contact List | COOPERTIVA INSULAR GANADERA MENORCA |
| W-9 | QUESERIA PICOS DE EUROPA S.L |
| Recall Plan | QUESERIA PICOS DE EUROPA S.L |
| Recall Plan | LACTEOS CUQUERELLA S.L |
| Recall Plan | PALANCARES ALIMENTACION S.L |
| Recall Plan | COOPERTIVA INSULAR GANADERA MENORCA |
| Recall Plan | GAZTANDEGI DORREA S.A |
| Recall/Emergency/Contact List | QUESERIA PICOS DE EUROPA S.L |