Traditional Spanish
Cheese Consortium
Since 1992, the CONSORTIUM OF TRADITIONAL CHEESES OF SPAIN has aimed to make known all the gastronomic wealth of Spanish cheese in the national market and in exports.
To carry out this task, unity was chosen, 10 family cheese factories from all over the territory came together to create a consortium of artisan cheese factories that could guarantee the success of this new adventure.
The CONSORTIUM OF TRADITIONAL CHEESES OF SPAIN, as the marketer of these cheese factories, led the export of national cheeses to the whole world under its own brand: MERCO.
TERRITORY
Tradition and quality in Spanish cheeses
Spain has unique conditions in Europe to have a wide range of traditional cheeses, taking into account the exceptional raw materials available, the different ecosystems, landscapes and microclimates that we enjoy and the very ancient and varied traditions of which we are heirs.
CRAFTSMANSHIP/TRADITION
Quality cheese, cultural legacy
Good traditional cheese is nothing more than the harmonious result of careful production, which is based on the rich cultural legacies that, starting from healthy milk from sheep, cows and goats of native breeds and perfectly acclimatized to the territory, they know how to properly transform the tasty and aromatic local and regional grasses on which they feed.
HISTORY
Spanish cheeses: quality and global presence
The consortium of traditional Spanish cheeses comes to fill a gap of honor that exists in the international market with its range of traditional Spanish cheeses of proven quality, with attractive presentation and offering a regular service to global distribution. We are sure that the most exquisite and cultured palates will appreciate the potential of our offer.
Traditional cheeses from:
GOAT
The goat is present throughout the Spanish territory, in the Southern and Mediterranean areas, as well as in the Canary Islands. Due to its characteristics as a rustic and mountainous animal, it is capable of taking advantage of mountain and high altitude pastures with great aromatic richness.
The uneven relief of the Spanish territory, its varied vegetation, the result of the existence of different ecosystems with very different topography and climate, make Spain an ideal place for the existence of multiple native breeds of goats of excellent quality that give rise to extraordinary and Various traditional cheeses such as IBORES DOP, GARROTXA, MAJORERO DOP, MURCIA AL VINO DOP
SHEEP
The sheep has traditionally been the most genuine representative of the Spanish herd, since it harmoniously takes advantage of the grazable natural resources available to it. These cattle access the best pastures in transhumant herds.
The rich geographical, soil, climatic and vegetation diversity of the Spanish territory has given rise to multiple native sheep breeds with diverse qualities in their meat, milk and wool.
This fact has led to the existence of excellent traditional cheeses, of which the Consortium of Traditional Cheeses of Spain, S.A., has selected the most representative: IDIAZABAL DOP, RONCAL DOP, ZAMORANO DOP, LA SERENA DOP, TORTA DEL CASAR DOP , MANCHEGO DOP
COW
The cow represents, due to its nutritional needs and its ecological demands, the characteristic animal of humid and Atlantic Spain, giving rise to the characteristic cow’s milk cheeses (NATA CANTABRIA DOP, TETILLA DOP, ARZÚA ULLOA DOP, QUESUCO DE LIEBANA DOP, SAN SIMÓN DOP, AFUEGA ‘L PITU DOP GRAO).
MIXTURE: However, in the pastoral culture of mountain areas, cows, sheep and goats have coexisted in the same herds, which has also led to the mixture of milk (“cattle milk”) that has given rise to excellent blended cheeses with a long tradition. (IBERIAN, TRONCHÓN),
BLUE: In addition to excellent blue cheeses (CABRALES DOP, VALDEÓN IGP)