Keep your cheese in an airtight container and always refrigerate it. Make sure to close it tightly after each use. For fresh cheeses, it’s best to drain any excess whey before storing.

The date printed on the package applies to unopened cheese that has been kept refrigerated.
Each cheese variety has its own shelf life, but if stored correctly, it will maintain its flavor and quality until the indicated date.

We are based in the heart of Los Altos de Jalisco, in Tepatitlan, where we proudly craft our delicious cheeses. From here, we share the authentic flavor of 100% Mexican cheeses across Mexico and the United States.

We specialize in a wide variety of fresh and semi-aged cheeses. Our catalog includes Cheddar, Adobera, Panela, Quesillo Oaxaca, Fresco, Mexican Manchego, Gouda, Chihuahua—and many more!
Each one is made with dedication, high-quality ingredients, and that special touch that defines 100% Mexican cheese.

Cheddar, Manchego, Gouda, Chihuahua, and Grated Parmesan contain very low levels of lactose, making them easier to digest.

It depends on the type of cheese, but each kilo of our cheese is made with approximately 7.5 to 10.5 liters of fresh milk.

Cheese is rich in vitamins A, D, and those from the B group. It’s also an excellent source of high-quality protein, calcium, and phosphorus—essential nutrients that support bone health and remineralization.

Cheese provides animal protein (such as casein) that supports learning and cognitive development.
It’s also an excellent source of calcium—vital for strong bones and healthy teeth.
Research shared in The Well Balanced Child by Sally Goddard Blythe notes that children who consume enough calcium are less likely to absorb lead from the environment. Calcium competes with lead in the body, blocking its absorption and reducing its toxic effects.

100% pasteurized fresh cow’s milk, salt, rennet, lactic cultures, and calcium chloride.
Some cheeses may also include natural coloring such as carotene, derived from carrots.

No. Our cheeses are gluten-free and suitable for people with celiac disease, gluten sensitivity, or those following anti-inflammatory diets.
We use only milk, lactic cultures, vegan rennet, and salt—no flours, grains, or ingredients derived from wheat, oats, barley, or rye.
Our production process is also free from cross-contamination.

No. Our cheeses are made without artificial preservatives—reflecting our commitment to crafting natural, fresh, high-quality cheeses. We align with consumers who value authentic, minimally processed foods.

Yes. Pasteurized cheeses made under strict quality and packaging standards minimize harmful bacteria and pathogens.
The natural lactic acid bacteria present in cheese are safe for consumption.
However, unpasteurized cheeses can carry certain health risks, including infections such as mastitis or brucellosis, so we always recommend pasteurized cheese for safety.

Yes. Casein is the natural milk protein found in cheese and provides essential amino acids that help build and maintain muscle. The exact amount varies by cheese type.

Not at all. Fat is an important energy source and part of every cell’s structure. A balanced diet that includes all food groups is highly recommended.
Fat also supports brain function and helps the body produce vitamin D.
Each cheese contains a specific amount of fat that gives it its unique flavor and texture. In cheese, this natural milk fat is known as butyric fat.

Butyric fat is the natural fat found in milk and one of the most important components of cheese. It’s what gives cheese much of its rich flavor, smooth texture, and distinctive aroma.