

Corazón de Leche
"The Mexican cheese made in Spain, with local milk and Mexican recipe."
Three Mexican cheeses elaborated with Spanish pasteurised milk following traditional recipes: stretched-curd Oaxaca (the hand-rolled string-cheese ball), aged crumbly Cotija and fresh table Panela. Designed for restaurants, gourmet retail and home cooking.
- Oaxaca, Cotija and Panela — the three most-used Mexican cheeses for cooking
- Available at El Corte Inglés (Madrid, Barcelona, Valencia, Málaga, Bilbao) and through HoReCa
- 500 g ball (Oaxaca) and 250 g wedges (Cotija/Panela)





