Andalusia can boast a thriving cheese industry which has its roots in our climate, soil, plants and autochthonous breeds of livestock. It also owes much to the expertise of our craftsmen, whose cheese production and conservation procedures constitute a cultural heritage that has been passed down to us from generation to generation.

Andalusia’s varied climate and geography, together with traditional production techniques still employed to this day, have contributed towards the conservation of autochthonous species of cattle, goats and sheep well suited to the region’s terrain. The continued breeding of these species reflects the conviction that genetic diversity is one of the basic pillars underpinning the development of agriculture and livestock raising activities in the region.