Calaveruela

The quality of Spanish cheeses is exceptional, and Calaveruela’s could truly be said to belong on Olympus. The Naranjo family has spent three generations crafting dairy products with care, deep respect, and a unique signature. The milk from their own livestock carries the flavor of the pastures and fruits of the Cordoban dehesa (in the north of the region), which is what gives their creations the distinctive memories of the season in which the milk is collected. As a raw ingredient, it is a guarantee of quality. They understand artisanal food as a standard-bearer for the land: it concentrates both landscape and local character into a single food. Calaveruela has the taste of the pastures and the dehesa, which form the basis of their sheep’s diet at the Monte Olivete estate, in the Guadiato Valley, in the land of Fuente Obejuna, in the north of the province of Córdoba. Its climate, flora, and landscape allow their animals to thrive under such dedicated care. For example, they milk their sheep in a way that produces milk with characteristics and properties that are passed on to the cheeses and yogurts made at their dairy, located 3 km from the estate, where they produce raw sheep’s milk cheeses, yogurts, and butter. At MadeinSpain, we were struck by the quality of all their products and by the sensitivity present in each one. Every single one of them has something different from the rest, and they captivated us from the very first moment. They are truly a weakness of ours! Their real secret: the love they put into everything they do.