Quesos Cañarejal is a family-run cheesemaker based in Pollos, in the Valladolid province of Castilla y León, founded in 1996 with a strong focus on producing artisanal sheep’s milk cheeses. The dairy operates with full control over the production chain, from managing its own flock of sheep to milking and cheesemaking, ensuring consistency and a clear expression of local terroir.

It is best known for its soft, creamy cheeses in the “torta” style, made from raw sheep’s milk and often using vegetable rennet derived from thistle, which contributes to their distinctive texture and flavor. These cheeses develop a thin, edible rind with white mold and a nearly liquid interior when fully ripened.

On the palate, they are intensely creamy and spreadable, with buttery notes, gentle acidity, and subtle herbal nuances reflecting the pasture. As they mature, the flavor becomes more complex, gaining slightly fermented, savory tones while retaining balance.

In addition to its signature creamy cheeses, Quesos Cañarejal also produces semi-cured and cured varieties that offer firmer textures and more pronounced nutty and slightly spicy profiles. The producer stands out for combining traditional techniques with a refined approach to texture and maturation, making its cheeses highly valued both for direct consumption and in contemporary gastronomy.