Cheese Cellar

Cheese Cellar

Luna de Queso began a new project in 2014: The development our own exclusive line of cheeses. The 2014 selection is the culmination of the efforts of four Mexican producers, invited to participate because of their commitment to producing high quality cheeses.

The result is a collection of eight cheeses with new textures, forms and flavors, that we are maturing and curing on our own cheese cellar, monitoring all the necessary details in order to offer our clients, original, top quality cheeses with character. This new culinary adventure has reaffirmed our commitment to promote Mexican cheeses and local products.

Collective Cheese

Cheeses

Milk: 70% Cow y 30% Sheep
Pasta: Semi-Dura
Maturation: 60 Days
Place of Manufacture: Querétaro

Milk: Goat
Pasta: Blanda
Maturation: 21 Days
Place of Manufacture: Guadalajara

Milk: Goat
Pasta: Blanda
Maturation: 21 Days
Place of Manufacture: Guadalajara

Leche: Cabra
Pasta: Semi-Dura
Maturation: 21 Days
Place of Manufacture: Celaya

Milk: Goat
Pasta: Semi-Dura
Maturation: 21 Days
Place of Manufacture: Celaya

Milk: Goat
Pasta: Blanda
Maturation: 21 Days
Place of Manufacture: Guadalajara

Milk: Cow
Pasta: Semi-Blanda
Maturation: 3 Days
Place of Manufacture: Querétaro

Milk: Sheep
Pasta: Semi-Dura
Maturation: 3 months
Place of Manufacture: Guanajuato