Small cheese shops, humble and settled in rural areas of our Spanish territory, they have managed to get on the bandwagon of the cheese revolution with some artisan cheeses to innovate on your palate. All of us who are going to present you here enjoy having some original and even unpublished formats, but always with the traditional touch. That so characteristic of families who love dairy products, humble but know how to attract the most 'turóphilo' customer. Our next list goes through the north and south of the peninsula to provide you with magnificent alternatives to the popular ones industrial cheeses. Discover each one below!
Visibility from innovation
The truth is that in the last decade the national cheese sector thanks to the effort and attitude that many of the most unknown producers have put in. Those who, step by step, have been earning their visibility on the market from the most fascinating innovation and, of course, captivating the palate. Thus, currently, some artisan cheeses to innovate they have even won awards. Contests help them grow in the most commercial sense too, but they are themselves cheese families, who put all their effort to bring their excellent balls and wedges to such a panorama. We are not talking about a trend or fashion, but about something already established.
Always with cheeses that are born from the heart of very particular territories, small brands also show that they can be an important economic boost in rural areas. Because many of them have their cradle in mountains and mountains Spaniards where the purest nature contributes to obtain a unique raw material. That which is later used in the elaboration of succulent cheeses that combine traditional techniques with new touches. In formats, riding a flavors or in the treatments of bark. In the end, some like the ones that we are going to describe here have found their niche in a not simple sector.
Airas Moniz, artisan cheeses to innovate
Surely of all those that we are going to name you, this brand is the one that sounds the most to you after its savel blue cheese became the best in Spain in 2019. Since Lugo, both artisan cheeses to innovate de Airas moniz They base their main power on the raw milk they get from Jersey cows. They make both the famous cheese of this category and the Terra, one of soft paste, edible rind and yellow color. Its crushed format attracts with the same essence of its intense flavor.
Santo André, the art of ripening
A very ancient method of maturing cheese has been recovered by the master cheesemaker Carlos Reyja, from its small cheese factory in Castroverde, also in Lugo. Protected by the Denomination of Origin Cebreiro, its St. Andrew It is the result of one of those bets to leave all the weight in the classic elaborations. But those typical of the Lugo territory, which gives rise to a curious format.
Elvira García, assorted signature cheeses
The Sierra de Gredos (Avila), a small family ventured into the cheese project more than 30 years ago to make a signature product. Elvira garcia It was born and continues to be born from goat milk of the Malaga breed, herded in its own herd that feeds on a rich natural environment. In its varied catalog of cheeses there are up to 17 options different, among which the small Iruelas chocolate, Moss Washed or Old Song. In addition, they produce milk and plain yogurt.
Cañarejal, with its creamy flag
Among the current Castilian-Leonese cheese factories, it is worth highlighting a Valladolid that has already been producing some cheese Canarejal very attractive. The Santos family, settled in the town of Chickens, near Tordesillas, has in its creamy the great standard of all its offer. We are talking about an exceptional product but nothing others envy artisan cheeses to innovate from the old to the bathed in oil.
Molí de Ger, Pyrenean seal
En Girona, but more specifically in Cerdanya, a cheese with a lot of personality but unusual makes its way: the Molí de Ger. This is a product marked by the Pyrenean seal and linked to tradition but also to the novelty of a delicacy with a circular but quite flattened shape. Their Puigpedros, Altejo y White Rocks They are in the catalog of contemporary Catalan cheeses.
Los Corrales, own and original recipes
En Almedijar (Castellon)Within the Sierra de Espadán Natural Park, back in 1990, the Los Corrales cheese factory to offer cheeses that are the result of their own and original recipes. Although the cheese offer they offer extends to seven products, all of them different from each other, we must quote you the Stump, Extramural and the curious Jug Cheese.
Mare Nostrum, unpublished Sevillian cheeses
A cheese project born in 2003 in the Sierra Norte de Sevilla continues to attract the most restless 'turóphiles' through some new cheeses that surprise anyone. María Orzáez was the pioneer of the artisan cheeses to innovate from the small town of Castilblanco of the Streams. The native Sevillian flowery goats provide excellent milk to make the Mare Nostrum, which stands out for its bark. This can be natural, treated (even with algae) or washed. Take a look at the wide range of their website.
End with El Bucarito
We finish our review without leaving Andalusia. In Rota (Cadiz), another faithful reflection of the current cheese revolution is made with a very special dairy derivative under the name that encompasses the entire brand. Because The Bucarito They are also cold meats, in addition to rich cheeses such as cured in butter.
Purchase online or in your nearest cheese shop these delicious artisan cheeses to innovate among your options with very particular formats!
