Assortment of San Antonio cured cheeses

Description

 

Assortment of San Antonio cured cheeses

 

Information

Assortment of cheeses from the cheese factory San Antonio de Callosa d’en Sarrià. Ideal for tasting each and every one of the top cheeses of this artisan cheese factory that has won the award for Best Cheese of the Valencian Community.

Each of the cheeses will offer you different nuances and textures with the same common denominator, the quality of the goat’s or cow’s milk, and the hands of the artisans of Quesería San Antonio.

Assortment of San Antonio cured cheeses

• 1 wedge of cured goat cheese 300gr approx.
• 1 wedge of cured goat cheese with rosemary from the Sierra de Mariola approx. 300gr.
• 1 wedge of cured cow’s cheese 300gr approx.

Awards

A job well done is always a guarantee of quality. This is attested to by the various awards they have been granted throughout their history. They are part of the small group of cheese factories with such important distinctions. This leads them to maintain the quality standard so that the consumer, when tasting their cheeses, understands the reason for these awards.

• Best Cheese of the Valencian Community 2023 in Montanejos.
• 2019-2020 World Cheese Awards. Bronze Medal in the specialty of “Cured goat cheese with rosemary”.
• 2018-2019 World Cheese Awards. Gold Medal in the specialty of “Aged goat cheese”.
• 2016-2017 World Cheese Awards. Bronze Medal in the specialty of “Aged goat cheese”.
• Silver Cincho in the International Cheese Competition Cincho Awards 2016, modality “Pasteurized milk goat cheese”.
• Best Spanish Cheeses Award granted by the Ministry of Agriculture Fisheries and Food in its 2005 edition.
• Best Spanish Cheeses Award granted by the Ministry of Agriculture, Fisheries and Food in its 2001 edition.
• Silver Cincho in the I National Cheese Contest Cincho Awards 2000.
• II International Cheese Contest Expoláctea 1991 in Torrelavega.
• I National Cheese Contest organized by the U.E.C. in Madrid 1988.

History

Callosa d’en Sarrià is located in the north of the province of Alicante. It is located in the heart of the Marina between the Sierra Aitana and the beaches of Altea and Benidorm. Through the town passes the river Algar, which has its mouth in Altea. Its climate is warm, the average temperature throughout the year is 20ºC.

The cheese factory was founded in 1968 by Mrs. María Devesa Llorens. The initial production was two kilos of cheese per day, which were sold in the village market.

In 1974 her son Mr. Salvador Ronda Devesa bought a vat, a plate pasteurizer and a steam boiler, and began to open a market in the dairy sector, producing fresh cheese in an artisan way and distributing it in the province of Alicante.

In 1981 the facilities were changed and modernized. Production increased significantly and new points of sale were opened.

In 1997 it changed generation again, being now the manager Mr. Juan Javier Ronda Sanchis and the producer Mrs. María Antonia Ronda Savall.