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Kind
Comestible
Source
Andalucía
Kind
Comestible
Source
Andalucía
Mark: Quesos y Besos
Weight: 290-300gr.
5.00% off
The cheese Fuero is an artisanal creation made from raw goat's milk and vegetable rennet derived from thistle flower, an element that defines its unique personality. It is produced in Jaén (Andalusia).
Its quality was internationally recognized by winning the silver medal at the World Cheese Awards 2024-2025, an award that attests to its excellence.
Its slow maturation at low temperature promotes a deeply creamy texture and the development of complex aromas, with notes reminiscent of fresh mushrooms, cellar humidity, and a rind moldy with Penicillium candidum.
On the palate, it leaves a subtle and characteristic bitter aftertaste, which distinguishes it among cheeses in its category.
Considered a true gem of cheese-making tradition, Fuero is born from respect for artisanal methods and the pursuit of natural and honest flavors.
It is perfect as the main piece on a cheese platter, accompanied by rustic bread, or paired with a white wine that enhances its complexity.
About the cheese factory:
This cheese is a creation of “Quesos & Besos,” a small family-run business established in 2016 in Guarromán (Jaén).
Its families have been working with goat's milk for three to four generations, both selling milk and producing goat cheese.
The Malagueña goats from which the cheese is extracted graze in the southern mountains of Jaén.
In just one year of operation, this cheese factory achieved for its Olavidia cheese, matured with molds and charcoal, to be named the best cheese in the world at the World Cheese Awards of 2021-22 and best cheese in Spain 2022.
Animal origin: Goat
Maturation time: Young
Type of milk: Raw
Mark: Quesos y Besos
Weight: 290-300gr.
5.00% off
The cheese Fuero is an artisanal creation made from raw goat's milk and vegetable rennet derived from thistle flower, an element that defines its unique personality. It is produced in Jaén (Andalusia).
Its quality was internationally recognized by winning the silver medal at the World Cheese Awards 2024-2025, an award that attests to its excellence.
Its slow maturation at low temperature promotes a deeply creamy texture and the development of complex aromas, with notes reminiscent of fresh mushrooms, cellar humidity, and a rind moldy with Penicillium candidum.
On the palate, it leaves a subtle and characteristic bitter aftertaste, which distinguishes it among cheeses in its category.
Considered a true gem of cheese-making tradition, Fuero is born from respect for artisanal methods and the pursuit of natural and honest flavors.
It is perfect as the main piece on a cheese platter, accompanied by rustic bread, or paired with a white wine that enhances its complexity.
About the cheese factory:
This cheese is a creation of “Quesos & Besos,” a small family-run business established in 2016 in Guarromán (Jaén).
Its families have been working with goat's milk for three to four generations, both selling milk and producing goat cheese.
The Malagueña goats from which the cheese is extracted graze in the southern mountains of Jaén.
In just one year of operation, this cheese factory achieved for its Olavidia cheese, matured with molds and charcoal, to be named the best cheese in the world at the World Cheese Awards of 2021-22 and best cheese in Spain 2022.
Animal origin: Goat
Maturation time: Young
Type of milk: Raw
