Farms, dairies, cooperatives and affineurs in Rioja that you can visit or buy from.
A guide to cheese farms in Rioja.
Haro dairy founded in 1961 by Jesús Martínez and Justi González; one of four DOP Queso Camerano makers (goat semicurado and curado). Guided visits with a tasting, booked online, Fridays and Saturdays.
Cheeses: Queso Camerano
Visiting: guided tour of the dairy and its ripening process, tasting of three cheeses and two olive oils, pairing tastings and a cheese-board workshop on set Saturdays
Arnedo dairy with over 40 years making fresh cheese and requesón, and makes a fresh Queso Camerano DOP. Its site invites visitors to see the process and taste; no schedule is published.
Cheeses: Queso Camerano
Visiting: invitation to visit the dairy, see how the cheese is made and taste it (no schedule published)
Dairy and goat herd at 1,200 m in Ortigosa de Cameros, run by cheesemaker Alicia Fernández and shepherd Matías Mogilner; semicurado DOP Queso Camerano, fresh cheese, yogurt. Direct sale; call about visits.
Cheeses: Queso Camerano
Visiting: direct sale at the Ortigosa address, guided visit of the dairy with a tasting, booked by phone, listed on its site; that page still reads closed until spring 2024, so ask before travelling
Dairy in Arnedillo, in a restored 19th-century wine cellar, making semicurado (50 days) and curado (75 days) DOP Queso Camerano in an underground cave. No visit details published.
Cheeses: Queso Camerano
Visiting: no visit programme published; contact by phone
Discover Rioja on a full-day wine tour visiting 3 wineries in Rioja Alta and Alavesa. Taste local wines, explore wine country and enjoy a traditional pintxos lunch.
Taste selected wines at 3 different wineries in Rioja. Visit our own 1881 winery, La Bodega del Tesoro. Enjoy a traditional lunch in a wooden wine press.
The best way to know the basics of the Spanish Rioja wines, along with a traditional Spanish lunch.
A flattened cylinder with flat faces and convex sides, weighing 200 g to 1.2 kg, with the weave of the cilla mould printed on its surface. Fresh and tierno have little or no rind; semicurado and curado have a defined rind with brown to greenish-brown moulds, according to the DOP.
No. Queso Los Cameros is a brand of Lácteos Martínez in Haro, whose range includes cow, sheep, goat and mixed-milk cheeses. Only its goat semicurado and curado are listed on its own site as DOP Queso Camerano.
Only in La Rioja, in the municipalities listed in the DOP specification, which cover the Rioja Alta, the three sierra comarcas (Cameros among them) and parts of Rioja Media and Rioja Baja. Haro, Arnedo, Arnedillo and Ortigosa de Cameros all have a DOP dairy.
Four: fresco (not ripened), tierno (at least 15 days), semicurado (at least 30 days) and curado (at least 75 days; the only one allowed raw milk). Fresco weighs 200 to 800 g, has almost no rind and a white, glossy paste, according to the DOP consortium.