Quesos El Bosqueño

To the northeast of the province of Cadiz and in the Sierra de Grazalema natural park, with its very unique geography, since time immemorial, there has always been a magnificent cheese tradition amongst the shepherds of the area thanks to the presence of a well-adapted native breed: the Grazalema payoya goat and merino sheep. In the town of El Bosque, Quesos El Bosqueño is the worthy heir to this tradition.

The cheeses are made with traditional local recipes, and have obtained numerous — national and international — awards due to their quality and artisan nature: first place for cured sheep's cheese and first place for cured goat's cheese at the artisan cheeses of Andalusia competition 2008, and first place for cured sheep's cheese and prize for the best sheep's cheese at the international competition in Rome (Italy).

The artisan El Bosqueño cheeses are made with milk from the payoya goat (a local breed from the Sierra de Cádiz mountains), resulting in cheeses that are a white colour with a mild flavour in the mouth and a firm texture. Ideal for diets and similar as they contain little fat.

Quesos El Bosqueño, at its Interpretation Centre, has a permanent exhibition, documentary video, guided tour and tasting of cheeses with local wines and guided tour with a cheese-making workshop and gift.