Rancho San Josemaría, since 2007, has been producing internationally awarded artisan sheep cheeses, ranging from fresh cheeses such as Queso Cremoso to semi-hard and hard cheeses such as Mundö, Rancho San Josemaría, Churrinche, Däbehé or Hmädi, with different varieties and maturities, some wrapped in vine leaves or corn, smoked, with herbs, peppers, olive oil and red wine, consolidating its position as a reference of quality and cheese tradition in Latin America.
