Put your palate to the test: these are the 15 cheese producers of Cantabria Quesera

Cantabria Quesera brings together 15 cheese producers from different parts of the region, all committed to artisanal production, respect for the land, and the quality of local products. From long-established family dairies to more recent projects, the association represents the diversity and richness of Cantabrian cheese. Do you think you know them all? Let us introduce them one by one.

El Carmen Lácteos

The Vallejo brothers began their project over 20 years ago in Revilla de Camargo, building on their family’s livestock-farming experience. They produce artisanal cheeses and yogurts using locally sourced milk, carefully controlling maturation and drying times. Their fresh, cream, and aged products stand out for their authenticity and quality. Have you tried their seven yogurt flavors yet? And their fresh, cream, and aged cheeses?

Granja Cudaña

With more than 50 years of experience, Granja Cudaña has a team of 18 professionals dedicated to producing high-quality cheeses in the Saja-Nansa area. The dairy offers guided tours and a complete experience in close contact with the natural environment, combining tradition with added value. The sea and the Picos de Europa are their travelling companions.

Granja Quesería El Pendo

The Pérez Portilla brothers launched their project in 2018 using milk from their own herd. Each cheese reflects their passion for Cantabrian tradition and respect for the land, offering a unique experience to visitors who come to the dairy to discover the environmental and artisanal work behind each piece. Would you like to experience their work firsthand?

La Jarradilla

A third-generation family business located in Tezanos de Villacarriedo. Their young, tangy cheeses stand out for the character imparted by the surrounding environment, combining tradition and innovation in four artisanal recipes that represent the essence of rural Cantabria.

La Lleldiría

Sarah Hart and Aitor Lobato founded La Lleldiría in San Roque de Riomiera after spending years living in Merilla. Their mountain cheeses aim to convey closeness and authenticity, offering visitors a sense of home and a direct connection with the project. Can a valley be lived in a different way? The answer is “yes”.

La Pasiega de Peña Pelada

Founded in 1917 by Brígida—the Pasiega woman of Peña Pelada—this historic dairy has been making cheese in Cantabria for more than a century, first in Rubalcaba and later in La Cavada. Champions of quality and care at every stage, their traditional cheeses combine family heritage with innovative synergies within the regional sector.

Siete Villas Artisan Cheese Dairy

Iván and Judith founded this dairy with a strong commitment to goat’s milk cheeses and respect for the land. Their philosophy prioritizes animal welfare and artisanal production, standing out for flagship products such as Prieto and Vindiu, which reflect the essence of northern Cantabria. Don’t miss them!

Javier Campo Cheese Dairy – Tresviso Cheese

César and Javier Campo make their cheeses exclusively with milk from their own cows, in the heart of the Picos de Europa National Park. Their products—such as Alpasto, Cerréu, or Teresa Campo PDO Tresviso—are a true expression of authenticity, craftsmanship, and unique flavor. “Being a cheesemaker is a very good way for us to stay in our village,” they say.

Río Corvera Cheese Dairy

This family-run dairy produces raw milk cheeses with an intense flavor, such as Picón PDO Bejes-Tresviso. Marta Roiz took over the business in 2018, and the facilities even allow visitors to explore the ageing caves, combining tradition with an approachable and educational experience.

Río Deva Cheese Dairy

With more than 30 years of experience, Río Deva Cheese Dairy produces eleven different types of cheese in Camaleño. Their project blends tradition and innovation, drawing inspiration from the wisdom of previous generations to offer high-quality artisanal products. “It is a joy to be able to offer the market and consumers a cutting-edge product,” they say.

Tresgallo Cheese Dairy

Located in Hinojedo (Suances), this business began as a viticulture project and eventually became a cheese dairy. “Setting up an artisanal cheese dairy in a municipality where there wasn’t one before is a way of contributing to the sector and ensuring that tradition is not lost,” says its owner, Raúl Gómez. Their Frisian cow’s milk cheeses stand out for their limited production, artisanal quality, and the possibility of visiting the dairy in person.

Las Garmillas Cheese

A family business in Ampuero that produces Cervellán, Fresh, and Semi-soft cheeses using pasteurized milk and traditional techniques inherited from former Pasiego livestock farmers. Their cheeses reflect authenticity, flavor, and a strong connection to local culture. The business takes its name from its place of origin, the Las Garmillas district.

Quesoba

A rural development project in the Soba Valley, founded by the Alonso brothers, combining a rural hostel and a cheese dairy. “What started with the restoration of a more than 300-year-old house has become much more.” Their artisanal raw milk cheeses are made using traditional methods, and visitors are invited to experience the project firsthand—something they describe as a “learning experience”.

Quesos de Ruesga – La Estela

The result of the union of Quesos La Estela and Lácteos Peña Quebrada, this dairy specializes in PDO Queso Nata de Cantabria. Their commitment to innovation and local quality is reflected in each cheese—“authentic and subtle”—crafted with dedication and attention to detail. Behind this dairy are Julio, Mario, and Gabriel Peña, a family originally from Espinosa de los Monteros.

Quesos El Bardal

Since 2013, the Gutiérrez brothers have been producing artisanal cheeses in Zurita de Piélagos, aiming to convey closeness and authenticity in every product. Their small-batch cheeses stand out for their quality, flavor, and strong link to Cantabrian cheese-making tradition, proving that it is indeed possible to speak of “a young cheese dairy”.