Quesos Santa María del Cerro is a family business, dedicated to the production of artisan cheeses of the best quality.

Quesos Santa María del Cerro is a family business located in the town of Villanueva de la Concepción, in the Santa María del Cerro neighborhood, and dedicated to the production of artisan cheeses of the best quality, since they only use fresh milk daily from their own livestock, controlling the natural feeding of grazing and natural feed based on cereals, corn, etc.

Currently, Quesos Santa María del Cerro is run by the fifth generation of cheesemakers with knowledge that has been transmitted from father to son, ensuring that, with a healthy diet of the Malaga breed of cattle, high quality cheeses are obtained.

This small cheese company was born in 2004, in the foothills of the Torcal de Antequera natural park, at the initiative of the cattle family from the Malaga town of Villanueba de la Concepción, whose main purpose is to transform the milk from their own herd of goats of the Malaga breed, and increase the profitability of the goat farm. The family has a long livestock tradition that goes back several generations. Although initially, most of the marketing of the products was carried out in the cheese factory itself and in the towns of the region, they have subsequently expanded their sales to various locations in the province of Malaga, Granada and Seville.

Awards

IX Sierra de Cádiz Andalusian Traditional Cheese Contest

124 cheeses participate in the ninth edition of the Sierra de Cádiz Andalusian Traditional Cheese Contest. The cheese contest, organized by Quesandaluz and the Villaluenga del Rosario City Council with financing from the Cajasol Foundation, and which is now in its ninth edition, will have the participation of 30 cheese factories from Granada, Huelva, Jaén, Córdoba, Seville , Cádiz and Málaga, which have presented 124 cheeses in the 9 existing categories.

10th Andalusian Traditional Cheese Competition Sierra de Cádiz

The 10th Andalusian Artisanal Cheese Fair has closed with 30,000 visitors and a turnover of around half a million euros.

The award for Best Cheese of the Year in Andalusia has gone to a cheese cured with pasteurized goat's milk with sweet paprika topping from the La Abuela Agustina cheese factory in Grazalema (more information here), which also took first prize in its category. . It was chosen by the jury, made up of 25 people, of the 10th Competition held at the Villaluenga del Rosario Cheese Fair.

In the rest of the categories, the Santa María del Cerro cheese won in the Soft Goat Cheese category; the best Semi-cured Goat Cheese was for Cañada del Capitan; Porticatero took the award for best Cured Goat Cheese made with raw milk; Payoyo's wheat bran won first prize in the sheep cheese with pasteurized milk category; the 9-month-old from Dehesa de Dos Hermanas triumphed in the sheep cheese with raw milk; the semi-cured Payoyo was considered the best Blended Cheese; Zambra Flor Bermeja won in the Lactic Coagulation category, and finally the Santa María del Cerro cheese bonbon won as best innovative recipe.