About us
La Peral is a family-owned cheese factory founded in 1923 by Mr. Antonio León Álvarez, who has been making traditionally since then La Peral Cheese (with cow's milk), Peralzola (with sheep's milk) and Peñoceo (with cow's milk). goat), bluish cheeses, with noble mold, and matured in a natural cellar, located under the cheese factory itself.
Nuestros productos
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Tradition
A century-old family tradition has allowed us to preserve the craftsmanship of our cheeses, which are made by hand in all their production processes.
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Flavor
The melting texture in the mouth, a persistent intense flavor and a little spicy is what differentiates us from the rest of the blue cheeses.
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Quality
We make our cow, sheep and goat cheeses with the best milk.
Institutional Information
Quesos La Peral was born by the hand of Antonio León in 1923, almost a century ago, and until today it has been passed down from generation to generation and is currently run by his grandchildren.
Soon after, he already obtained his first prize, it was in 1926 and he was designated in Madrid as the best cheese in Spain.
Its family tradition has allowed it to preserve its craftsmanship, being carried out by hand in almost all its production processes.
In the Mountain of Asturias, looking at the Bay of cantabric Sea...
La Peral is a small village in the council of Illas, in Asturias, nestled in a natural environment of green pastures, on the slope of Mount "La Garita", on the way to the port of La Reigada, at an altitude of 600 meters, from where it looks to the blue of the Cantabrian Sea.
It is in this natural enclave where we make our cheeses that satisfy everyone, since they are neither strong nor soft cheeses, which makes them highly appreciated by the culinary art.
