Our Cheeses

At Quesería Las Cortas we create cheeses that have been developed based on our own recipes to meet the new demand to produce original artisan cheeses with their own unique character and personality.

They are made with raw milk from sheep. It is top quality milk with hygienic sanitary conditions controlled by ourselves at all times.

They are mostly cheeses of sizes ranging from 300g to 2kg wrapped in film or paper. Their presentation is faithful to artisan methods with little packaging, giving it the appearance of a “transparent”, quality product.

queso torozo

Torozo cheese

«Torozo» is a cheese from raw sheep’s milk that matures from 4 to 6 months. It is a cheese whose body is compacted by hand, without using presses. It has a hard rind that is washed during the first month of maturing to encourage growth of the yeast and the bacteria Brevibacterium linens. It develops intense flavours reminiscent of traditional cured cheeses.

 

Type of cheese: Cured with a hard or semi-hard body.

Type of milk: Raw sheep’s milk.

Time for maturing: From 4 to 6 months.

Presentation: 

  • Cylinders of 2.2 to 2.5 kg.
  • Wedges

 

Retail price: €22 / kg.

 

TOROZO EN ALMACÉN
Torozo
queso torozo en el almacén
Queso Torozo en almacén
Torozo
Queso Torozo en almacén
queso torozo
Queso Torozo en estuche

QUEJIGO CHEESE

“Quejigo” is a cheese from raw sheep’s milk that matures from 4 to 6 months. Its body is compacted by hand, without using presses. Its rind is natural with mould. It develops intense flavours reminiscent of traditional cured cheeses.

 

Type of cheese: Cured with a hard or semi-hard body.

Type of milk: Raw sheep’s milk.

Time for maturing: From 4 to 6 months.

 

    

FINALIST IN THE 10TH “GOURMETQUESOS 2019” CONTEST

“THE BEST CHEESES IN SPAIN”.

Category COUNTRY OR SHEPHERDS’ CHEESES

QUEJIGO
  • Presentation: 

    • Cylinders of 2.2 to 2.5 kg.
    • Wedges

    Retail price: €22 / kg.

     

 

INFUSIÓN CON HIERBABUENA
QUEJIGO
QUEJIGO
INFUSIÓN CON HIERBABUENA
QUEJIGO
AZUL

BLUE CHEESE

“Blue” is a soft cheese from raw sheep’s milk that matures over 2 months. It has a natural rind upon which flora grows from the milk itself and the maturing location. It has a great many mechanically-made holes mostly colonised by Penicilium roqueforti, which is responsible, together with kefir, for the cheese’s final texture and taste. Despite the short time to mature, it develops the characteristic taste of blue cheeses, but is smoother.

Type of cheese: Blue cheese

Type of milk: Raw sheep’s milk.

Time for maturing: 2 months.

Presentation: 

  • 600 to 800 g cylinders.
  • Half piece.

 

Retail price: €25 / kg.

 

QUESO AZUL
QUESO AZUL
QUESO AZUL

MAJUELO CHEESE

“Majuelo” is a cheese made from pasteurised sheep’s milk that matures from one to two months. It is a soft cheese with natural rind. Coagulant from the thistle flower is used in making it to give it its very characteristic creaminess. It is a cheese with a smooth taste, slightly tangy, and above all very creamy.

Type of cheese:Cheese with a soft body, smooth taste and very creamy.

Type of milk: Pasteurised sheep’s milk.

Time for maturing: From 2 to 3 weeks.

Presentation: 

  • Cylinders of 400-500 g.

 

Retail price: €12/ud.

 

MAJUELO
MAJUELO
queso torozo en el almacén
queso torozo en el almacén
MAJUELO
MAJUELO
queso torozo en el almacén