Cheese Production:
Our Crafting Process
Quality and Flavor in Every Cheese
At Quesos El Herreño, we strive to offer the very best in cheese production. Our cheeses are recognized for their quality and flavor. Whether it is cured cheese, semi-cured cheese, young cheese, or fresh cheese, we always provide products of the highest quality.
Fresh Milk from Daily Milking
The production process of our cheeses begins with the daily milking of our goats, sheep, and cows, ensuring that the milk is in perfect condition. The milk is then transported to our processing center in El Majano, where it undergoes analysis and is pasteurized to guarantee its quality and safety.
Careful Artisanal Production
Once pasteurized, the milk is used to produce different types of cheese, from soft and young cheeses to cured and smoked varieties. The process includes coagulating and cutting the milk, removing the whey, and filling the molds. Afterwards, the cheese curd is pressed to compact the mass and expel the remaining whey.
Salting and Controlled Maturation
After pressing, the cheeses go through the salting process, which is essential for enhancing flavor and ensuring proper preservation. They are then placed in maturation chambers, where factors such as temperature, humidity, and time are carefully controlled. This stage allows each cheese to develop its texture, aroma, and personality, from soft and mild cheeses to more intense cured varieties, ensuring consistent quality and balanced flavor.
Commitment to Excellence
At Quesos El Herreño, we take care of every detail of the process, from the origin of the milk to the final product. Our team works with rigor, experience, and passion, combining traditional cheesemaking techniques with technical controls that guarantee food safety and consistent quality. Thanks to this daily commitment, we produce cheeses that reflect the identity of El Hierro: authentic, balanced, and crafted with respect for every stage of production.
Our Cheeses
Legal name: Queso Herreño
Commercial name and brand: Herreño
Varieties:
- Fresh: Natural and Smoked
- Young: Natural and Smoked
- Semi-Cured: Natural, Paprika-Coated, and Paraffin-Coated
- Cured: Natural, Paprika-Coated, and Paraffin-Coated
- Others: Processed Cheese and Grated Cheese
It is a cheese made from a mixture of pasteurized goat, cow, and sheep milk, with a proportion of 85% goat milk, 10% cow milk, and 5% sheep milk. In addition, it contains authorized additives: salt, calcium chloride, lactic ferments, and enzymatic rennet, processed at a specific temperature.