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Exhibitors Catalogue
QUESO DE OVEJA "PAGO LOS VIVALES"
QUESO DE OVEJA "PAGO LOS VIVALES"
Baltasar Moralejo e hijos, S.L., a specialist meat sector company for the past 50 years, has decided to bring its experience to the dairy industry, offering cheese of guaranteed top quality. We apply the newest and most advanced resources in terms of feeding techniques, breeding, milking and production, and comply with the most rigorous health, hygiene and environmental requirements. We guarantee product traceability, meaning we have full control over the whole process, from the production of our animal feeds to livestock breeding, the milking process and the manufacture of the final product, our cheese. We are delighted to offer a product that meets all current quality standards, ensuring a cheese with a distinctive, long-lasting flavour that develops in a slow, subtle and pleasant way, encouraging you to go back for more.
Address:
Finca Pago Los Vivales
Town:
Coreses
Postcode:
49530
County:
Zamora
Region:
CASTILLA Y LEÓN
Country:
España
Web:
http://www.pagolosvivales.com
Pavilion:
4
Stand:
4F23-22
Sector:
FOOD
Exhibited products
SOFT CHEESE - RAW MILK FROM OUR OWN SHEEPS - CREMOSO
Brand name:
PAGO LOS VIVALES
Sector:
SOFT PASTE
More ...
SOFT CHEESE - RAW MILK FROM OUR OWN SHEEPS - 15 TO 30 DAYS CURATION
Brand name:
PAGO LOS VIVALES
Sector:
HARD PASTE
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CURED CHEESE - RAW MILK FROM OUR OWN SHEEPS - 6 TO 8 MONTHS CURATION
Brand name:
PAGO LOS VIVALES
Sector:
HARD PASTE
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SOFT CHEESE - RAW MILK FROM OUR OWN SHEEPS - 2 TO 3 MONTHS CURATION
Brand name:
PAGO LOS VIVALES
Sector:
HARD PASTE
More ...
CURED CHEESE - RAW MILK FROM OUR OWN SHEEPS - PATA DE MULO
Brand name:
PAGO LOS VIVALES
Sector:
HARD PASTE
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CURED CHEESE - RAW MILK FROM OUR OWN SHEEPS - MORE THAN 16 MONTHS CURATION
Brand name:
PAGO LOS VIVALES
Sector:
HARD PASTE
More ...
CURED CHEESE - RAW MILK FROM OUR OWN SHEEPS - 12 MONTHS CURATION
Brand name:
PAGO LOS VIVALES
Sector:
HARD PASTE
More ...
Organizes / Media Partners:
Sponsors:
Co-Sponsors:
Collaborators:
SG cooperates with: