QUESOS DE RADIQUERO

Quesos de Radiquero began its journey at the end of the 1970s, and Conchi Mata is currently its Master Cheesemaker. Cheese making combines advanced technology with artisan tradition, which provides the highest standards of quality and food safety in all our cheeses. Since its inception, our philosophy has been based on several principles: The use of quality raw materials, the follow-up of a completely handmade process but treated with high hygienic-sanitary technology and an exquisite professionalism in the elaboration. The team is made up of 10 people among whom unity, work and effort are paramount for the common good. A plus that is noticeable in the results, since a good environment always helps a job well done. Although our production is not large, we transform about 350,000 liters per year, which allows us to dedicate ourselves completely to practically each piece, making each cheese a unique and special product.