Blended Cheeses
Blends of cow's, sheep's and goat's milk balancing smoothness, creaminess and intensity, in mild, semi-cured and cured maturations.
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Fresh, smooth blend of cow's and sheep's milk with a creamy texture; perfect for everyday.
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Cow's and sheep's milk blend with greater persistence and a firmer paste with natural rind.
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Intense, complex cow-and-sheep blend with notes of nuts; ideal for boards and wine pairings.
Blended cheeses (queso de mezcla) combine cow's, sheep's and sometimes goat's milk to balance smoothness, creaminess and intensity. They are the everyday Spanish cheese: consistent, competitively priced and available in three maturations that cover the whole retail range, from a mild table cheese to a cured cheese for boards and wine pairings.
Range and formats
Mild Blended Cheese (fresh and smooth, creamy texture), Semi-cured Blended Cheese (greater persistence, firmer paste, natural rind) and Cured Blended Cheese (intense and complex with notes of nuts). Formats: 3 kg wheels, 250 to 300 g wedges of variable weight, pre-cut fixed-weight wedges of 250 to 300 g, sliced packs of 80 to 500 g and a cow-and-goat blend in 375 g and 750 g pieces.
Why importers choose blended cheese
It is the most cost-effective way to put a Spanish cheese on the shelf. The three maturations can be sold as a range under one brand or private label, the fixed-weight formats simplify pricing and labelling, and the sliced packs suit sandwich and foodservice programmes. Blended cheeses are our recommended starting point for supermarket chains entering Spanish cheese.