To speak of the history of Zacatena is to speak of Las Tablas de Daimiel, as 950 hectares are part of the estate.
An oasis in the La Mancha steppe of high ecological value, which is evident in the quality of our cheeses.
It is known that cheeses have been made since the 16th century from the sheep that graze in the Dehesa Zacatena, which today gives its name to our cheeses. The richness of its pastures, which has been noted in various publications, is due in large part to the Magarza, a high-quality grass for sheep with more than 800 years of history.
From Zacatena, and with the support of the Tablas de Daimiel National Park, a protected area recognized for its unique characteristics and a biosphere reserve, we are reviving the raising of Manchego cattle, transforming their milk into exquisite artisanal Manchego PDO organic cheese, allowing the farm to coexist with the environment.
We are artisans. We continue on the path set since 1990
At Dehesa Zacatena, we continue to work the estate in the traditional way, producing the finest artisan Manchego PDO cheese, while incorporating the necessary requirements to achieve the exclusive organic certification.
Our activity, linked to the production of quality cheese, began in 1990, preserving and maintaining a production model that respects the environment while also adding the technology necessary to guarantee the consistency of our products.
Our cheese factory is exceptional because tradition and quality take precedence over production, seeking that balance between natural ingredients, tradition, and sustainability that results in an ORGANIC product of the highest quality.

DELICATESSEN LA ERMITA is located in Casar de Periedo, Cantabria. We are a family business with a tradition in gastronomy dating from the 1960’s when our parents began an establishment that become renowned for fine foods.

We use no artificial additives or preservatives. Our products are all-natural made from the finest ingredients with painstaking attention to the production process. Anything that can be done by hand is done by hand.

Our extensive catalogue of products is the result of a continuous process of innovation, through the constant search and development of flavours and new products.

Our fine foods are made by cooks using traditional cooking methods and may be on the menu of any fine restaurant.

It was in this spectacular region of pastures and mountains that the company JAVIER CAMPO was founded in 2005. This artisan cheese factory offers a high quality product made with all-natural ingredients and according to traditional methods.

Given the nature of the landscape this area has been geographically isolated and its natural and traditional ways have been preserved, including cheese making with an official denomination of origin (DO) Picón Bejes-Tresviso, protected since 1994. The cheeses from the region are made according to time honoured tradition passed from generation to generation over centuries. This, combined with the high mountain pastures where cows graze for most of the year, give the cheese the wild flavour that recalls the spectacular Picos de Europa mountain range. The result is a strong, piquant blue cheese with lots of personality and a buttery creamy aspect. The essence of the mountains and a treat for the palate.

This cheese is the product of constant care and dedication to the process, starting with the finest raw milk to the final curing. Our Parda-Alpina cows, producing some 7,000 litres annually, spend the season grazing peacefully in the mountains, a natural and tranquil life that is reflected in the quality of the milk. The close proximity of the cheese factory, metres from the farm, also means that the milk is not harmed by long travel.

Our facilities are fully modernised and up-to-date, meeting all health and quality standards but without compromising in the use of traditional production methods or natural ingredients. We are proud of this tradition and in order to meet our high standards of quality the annual production of our cheese is limited.