QUESOS MARCOS CONDE
Country: España
Hall 4, Stand 4F23-07
Products 17
Activities 0
Since its foundation more than seven decades ago, Queserías de Zamora S.A. has established itself as one of the most important manufacturing companies in the cheese sector. The main objective is to produce a cheese of the highest quality and to meet the demands of an increasingly competitive market with the best service. For this reason, the factory has the best trained human resources and the most modern technological means. The result is a wide variety of sheep, blend, goat and cow cheeses made with excellent raw materials, endorsed by the best professionals in the field and by obtaining numerous prestigious awards.
Address
Ctra. Zamora-Salamanca N-630 Km. 283, Morales del Vino, 49190, Zamora, CASTILLA Y LEÓN, España
Website
Products
17 products
DEL MORAL
Ripened cheese, made with pasteurized cow, sheep and goat milk. Minimum natural cure of 35 days.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
DEL MORAL
Ripened cheese, made with raw sheep's milk. Minimum natural cure of 9 months.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
processed cheese with blue cheese
Subsector: CHEESE CREAMS
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
processed cheese with camembert cheese
Subsector: CHEESE CREAMS
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Pasteurized White Cheese, spredable and natural
Subsector: CHEESE CREAMS
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Bloomy rind goat cheese, made with pasteurized goat's milk
Subsector: SOFT PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
cheese made with pasteurized sheep's milk, ripening with white mold for a minimum of 15 days.
Subsector: SOFT PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized sheep's milk. Minimum cure of 20 days vacuum packed.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized cow, sheep and goat milk. Minimum natural cure of 105 days.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized cow, sheep and goat milk. Minimum natural cure of 35 days.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized cow, sheep and goat milk. Minimum natural cure of 7 days.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized goat's milk. Minimum natural cure of 35 days.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized sheep's milk. Minimum natural ripening of 105 days
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized sheep's milk. Minimum natural cure of 16 months.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized sheep's milk. Minimum natural cure of 6 months.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Ripened cheese, made with pasteurized sheep's milk. Minimum natural cure of 9 months.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07
MARCOS CONDE
Queso madurado, elaborado con leche pasterizada de vaca, oveja y cabra. Curación mínima de 180 Días.
Subsector: HARD PASTE
QUESOS MARCOS CONDE
Hall 4
Stand 4F23-07