{"id":31252,"date":"2021-08-03T07:58:06","date_gmt":"2021-08-03T07:58:06","guid":{"rendered":"https:\/\/cabesota.com\/?p=31252"},"modified":"2026-11-04T12:07:39","modified_gmt":"2026-11-04T12:07:39","slug":"buffalo-milk-cheese-origins-types","status":"publish","type":"post","link":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/","title":{"rendered":"Buffalo milk cheese: origins, types and reasons to eat it every day"},"content":{"rendered":"

Buffalo milk cheese<\/strong> is made from buffalo milk and is usually creamy and fresh. The milk comes specifically from the water buffalo, an animal native to Southeast Asia.<\/p>\n

Interestingly, making buffalo milk cheese normally requires less milk<\/strong> than making cow\u2019s milk cheese. While one kilogram of cow\u2019s milk cheese requires around eight kilograms of cow\u2019s milk, buffalo cheese requires approximately five.<\/p>\n

Why? Buffalo milk is denser and has more solids than cow\u2019s milk<\/strong>. That is not the only difference: buffalo milk is also whiter and slightly sweeter.<\/p>\n

Where does buffalo milk cheese come from?<\/h2>\n

Buffalo were introduced to Italy around the seventh century. Strong and capable animals, they were domesticated and used to plough marshy land. Around the twelfth century, buffalo milk began to be used for cheese. This gave rise to well-known Italian cheeses such as mozzarella, which became popular worldwide.<\/p>\n

As buffalo are native to Asia, they were also domesticated and used to make different cheeses in countries such as India, Bangladesh, the Philippines and China.<\/p>\n

Why is this cheese so famous?<\/h2>\n

Most buffalo milk cheeses are known only to specialists and cheese lovers. Others, however, enjoy international fame, such as mozzarella and ricotta.<\/strong><\/p>\n

To try it, buy this delicious buffalo milk cheese<\/a> in our online shop.<\/p>\n

Several factors have brought buffalo milk cheeses worldwide recognition. First, buffalo milk is scarcer than cow\u2019s milk<\/strong>, so it cannot meet the world\u2019s entire demand for cheese, and the cheeses tend to cost more<\/strong>. Second, cheeses such as buffalo mozzarella from Campania have Protected Designation of Origin status<\/strong>, which supports their original producers.<\/p>\n

\"Buffalo<\/p>\n

What are the properties of buffalo milk cheese?<\/h2>\n

Buffalo milk contains more fat than cow\u2019s milk and is richer in protein, calcium and magnesium<\/strong>. It contains less cholesterol<\/strong> and less sodium, potassium and chlorine. The higher fat level means buffalo cheese provides more calories<\/strong> than cow\u2019s milk cheese, with almost twice the energy. This product is also usually easy to digest.<\/p>\n

How many types of buffalo milk cheese are there?<\/h2>\n

Although mozzarella is the best known<\/strong>, many cheeses are made from buffalo milk.<\/p>\n

    \n
  • Accasciato:<\/strong> A mild, creamy cheese with a sweet aroma and firm texture, made in Campania, Italy, from fresh cow\u2019s milk and buffalo milk.<\/li>\n
  • Barilotto:<\/strong> This Italian cheese has a strong flavour and firm texture. It is made by heating the buffalo milk whey left from mozzarella production.<\/li>\n
  • Blu di Bufala:<\/strong> An Italian blue-veined cheese made from pasteurised buffalo milk. Its texture ranges from creamy to crumbly, with a slightly tangy aroma and an intense, sweet flavour.<\/li>\n
  • Bocconcini:<\/strong> Small, mild, unripened, semi-soft white cheeses without a rind. They are generally made from a mixture of water buffalo milk and cow\u2019s milk and kept in whey or water.<\/li>\n
  • Bufarolo:<\/strong> A fresh Italian cheese made from pasteurised buffalo milk, perfect for salads or with fresh or dried fruit.<\/li>\n
  • Bufalino:<\/strong> A soft, creamy Italian cheese made by combining ricotta, caciobufala and salt.<\/li>\n
  • Buff Blue:<\/strong> Made from buffalo milk by a cheese dairy in southern California, with distinctive blue veins.<\/li>\n
  • Burrata:<\/strong> An increasingly well-known fresh Italian cheese. Its outside is made from stretched-curd buffalo cheese or cow\u2019s milk mozzarella, with a soft filling of curd and fresh cream.<\/li>\n
  • Cacio Bufala:<\/strong> An Italian cheese made from buffalo milk, calf rennet and salt, matured for approximately a year. Its flavour is very pleasant and creamy.<\/li>\n
  • Caciotta:<\/strong> A range of rustic Italian cheeses that can be made from different milks, including buffalo milk, with a mild flavour.<\/li>\n
  • Caciovallo di Bufala:<\/strong> A mature, stretched-curd Italian cheese from Bergamo, made from pasteurised buffalo milk. Its sweet, delicate flavour becomes more intense over time.<\/li>\n
  • Caprese di Bufala:<\/strong> A mild buffalo milk cheese treated with olive oil and oregano, giving it a fresh, delicate flavour and an aromatic finish.<\/li>\n
  • Casatica:<\/strong> A semi-soft Italian cheese made from pasteurised buffalo milk, with a distinctive rind and a delicate, creamy flavour.<\/li>\n
  • Chhena:<\/strong> A fresh curd cheese eaten in India and Bangladesh. Moist and crumbly, it is used for desserts.<\/li>\n
  • Kesong Puti:<\/strong> A fresh, mild, slightly salty Filipino cheese made from buffalo milk, salt and rennet.<\/li>\n
  • Khoa:<\/strong> An Indian cheese similar to ricotta, made from whole milk that is dehydrated or thickened by simmering in an open iron pan.<\/li>\n
  • Mozzarella di Bufala Campana:<\/strong> An Italian sliceable curd cheese made from water buffalo milk in countries such as Italy and Bulgaria. It is eaten fresh, sometimes just hours after production.<\/li>\n
  • Nguri:<\/strong> A Chinese buffalo milk cheese with a soft, leathery texture. It is made by mixing milk with vinegar and marinating it in brine.<\/li>\n
  • Ricotta di Bufala Campana:<\/strong> A fresh cheese made from the whey remaining after mozzarella di bufala production.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Buffalo milk cheese is made from buffalo milk and is usually creamy and fresh. The milk comes specifically from the water buffalo, an animal native to Southeast Asia. Interestingly, making buffalo milk cheese normally requires less milk than making cow\u2019s milk cheese. While one kilogram of cow\u2019s milk cheese requires around eight kilograms of cow\u2019s […]<\/p>\n","protected":false},"author":3824,"featured_media":341,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[1162],"tags":[],"class_list":["post-31252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-about-cheese"],"yoast_head":"\nBuffalo milk cheese: origins, types and reasons to eat it every day - Cabesota<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buffalo milk cheese: origins, types and reasons to eat it every day - Cabesota\" \/>\n<meta property=\"og:description\" content=\"Buffalo milk cheese is made from buffalo milk and is usually creamy and fresh. The milk comes specifically from the water buffalo, an animal native to Southeast Asia. Interestingly, making buffalo milk cheese normally requires less milk than making cow\u2019s milk cheese. While one kilogram of cow\u2019s milk cheese requires around eight kilograms of cow\u2019s […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\" \/>\n<meta property=\"og:site_name\" content=\"Cabesota\" \/>\n<meta property=\"article:published_time\" content=\"2021-08-03T07:58:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-11-04T12:07:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Lorenzo Chac\u00f3n\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lorenzo Chac\u00f3n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\"},\"author\":{\"name\":\"Lorenzo Chac\u00f3n\",\"@id\":\"http:\/\/cabesota.com\/en\/#\/schema\/person\/c2ea09507c4ce0a46132ddbc3d61ebfc\"},\"headline\":\"Buffalo milk cheese: origins, types and reasons to eat it every day\",\"datePublished\":\"2021-08-03T07:58:06+00:00\",\"dateModified\":\"2026-11-04T12:07:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\"},\"wordCount\":792,\"commentCount\":0,\"publisher\":{\"@id\":\"http:\/\/cabesota.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png\",\"articleSection\":[\"All about cheese\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\",\"url\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\",\"name\":\"Buffalo milk cheese: origins, types and reasons to eat it every day - Cabesota\",\"isPartOf\":{\"@id\":\"http:\/\/cabesota.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png\",\"datePublished\":\"2021-08-03T07:58:06+00:00\",\"dateModified\":\"2026-11-04T12:07:39+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage\",\"url\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png\",\"contentUrl\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png\",\"width\":1200,\"height\":630,\"caption\":\"queso de b\u00fafala\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inicio\",\"item\":\"https:\/\/cabesota.com\/en\/home\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Buffalo milk cheese: origins, types and reasons to eat it every day\"}]},{\"@type\":\"WebSite\",\"@id\":\"http:\/\/cabesota.com\/en\/#website\",\"url\":\"http:\/\/cabesota.com\/en\/\",\"name\":\"Cabesota\",\"description\":\"Tienda de quesos\",\"publisher\":{\"@id\":\"http:\/\/cabesota.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"http:\/\/cabesota.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":[\"Organization\",\"Place\",\"FoodEstablishment\"],\"@id\":\"http:\/\/cabesota.com\/en\/#organization\",\"name\":\"Cabesota quesos\",\"url\":\"http:\/\/cabesota.com\/en\/\",\"logo\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-organization-logo\"},\"image\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-organization-logo\"},\"address\":{\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-place-address\"},\"geo\":{\"@type\":\"GeoCoordinates\",\"latitude\":\"38.91110949358342\",\"longitude\":\"-3.6694486656672813\"},\"telephone\":[\"681 91 16 31\",\"652109758\"],\"contactPoint\":{\"@type\":\"ContactPoint\",\"telephone\":\"681 91 16 31\",\"email\":\"info@cabesota.com\"},\"openingHoursSpecification\":[{\"@type\":\"OpeningHoursSpecification\",\"dayOfWeek\":[\"Monday\",\"Tuesday\",\"Wednesday\",\"Thursday\",\"Friday\"],\"opens\":\"09:00\",\"closes\":\"20:30\"},{\"@type\":\"OpeningHoursSpecification\",\"dayOfWeek\":[\"Saturday\"],\"opens\":\"10:00\",\"closes\":\"14:00\"},{\"@type\":\"OpeningHoursSpecification\",\"dayOfWeek\":[\"Sunday\"],\"opens\":\"00:00\",\"closes\":\"00:00\"}],\"email\":\"info@cabesota.com\",\"vatID\":\"B05333968\",\"currenciesAccepted\":\"Euro\"},{\"@type\":\"Person\",\"@id\":\"http:\/\/cabesota.com\/en\/#\/schema\/person\/c2ea09507c4ce0a46132ddbc3d61ebfc\",\"name\":\"Lorenzo Chac\u00f3n\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"http:\/\/cabesota.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/71cfdb19387351a99c8e27fcf62e4d74?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/71cfdb19387351a99c8e27fcf62e4d74?s=96&d=mm&r=g\",\"caption\":\"Lorenzo Chac\u00f3n\"},\"description\":\"Lorenzo Chac\u00f3n L\u00f3pez es gerente en Cabesota desde 2019, junto con su hermana Virginia. Actualmente, trabaja como maestro quesero en la empresa familiar, tras hacerlo como ganadero, cuidando de las ovejas de las que se obtiene el queso CabeSota. Gracias a sus estudios como especialista en Queser\u00eda, un curso impartido por el Centro IFAPA en Hinojosa del Duque en el que aprendi\u00f3 a elaborar diferentes tipos de quesos, comercializarlos y dirigir una empresa quesera, a d\u00eda de hoy trabaja con esmero en este proyecto familiar plagado de historia. Adem\u00e1s de en la elaboraci\u00f3n artesanal de queso, Lorenzo tambi\u00e9n siente inter\u00e9s por las artes y el Dise\u00f1o Gr\u00e1fico, habiendo estudiado un a\u00f1o de \u00e9ste en la Escuela de Artes Pedro Almod\u00f3var de Ciudad Real tras terminar su Bachillerato de Artes. Gracias a su implicaci\u00f3n en la fabricaci\u00f3n de quesos de oveja conservando m\u00e9todos de fabricaci\u00f3n artesanales y cuidando la manipulaci\u00f3n de los alimentos y de las ovejas que proporcionan la materia prima, a d\u00eda de hoy disfrutamos de CabeSota en los hogares de toda Espa\u00f1a.\",\"url\":\"https:\/\/cabesota.com\/en\/author\/lorenzochacon\/\"},{\"@type\":\"PostalAddress\",\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-place-address\",\"streetAddress\":\"C. Torralba, 14, 13260 Bola\u00f1os de Calatrava, Ciudad Real\",\"addressLocality\":\"Bola\u00f1os de Calatrava\",\"postalCode\":\"13260\",\"addressRegion\":\"Ciudad Real\",\"addressCountry\":\"ES\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-organization-logo\",\"url\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2022\/05\/logo-cabesota.png\",\"contentUrl\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2022\/05\/logo-cabesota.png\",\"width\":466,\"height\":113,\"caption\":\"Cabesota quesos\"}]}<\/script>\n<meta name=\"geo.placename\" content=\"Bola\u00f1os de Calatrava\" \/>\n<meta name=\"geo.position\" content=\"38.91110949358342;-3.6694486656672813\" \/>\n<meta name=\"geo.region\" content=\"Spain\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Buffalo milk cheese: origins, types and reasons to eat it every day - Cabesota","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/","og_locale":"en_US","og_type":"article","og_title":"Buffalo milk cheese: origins, types and reasons to eat it every day - Cabesota","og_description":"Buffalo milk cheese is made from buffalo milk and is usually creamy and fresh. The milk comes specifically from the water buffalo, an animal native to Southeast Asia. Interestingly, making buffalo milk cheese normally requires less milk than making cow\u2019s milk cheese. While one kilogram of cow\u2019s milk cheese requires around eight kilograms of cow\u2019s […]","og_url":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/","og_site_name":"Cabesota","article_published_time":"2021-08-03T07:58:06+00:00","article_modified_time":"2026-11-04T12:07:39+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png","type":"image\/png"}],"author":"Lorenzo Chac\u00f3n","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Lorenzo Chac\u00f3n","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#article","isPartOf":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/"},"author":{"name":"Lorenzo Chac\u00f3n","@id":"http:\/\/cabesota.com\/en\/#\/schema\/person\/c2ea09507c4ce0a46132ddbc3d61ebfc"},"headline":"Buffalo milk cheese: origins, types and reasons to eat it every day","datePublished":"2021-08-03T07:58:06+00:00","dateModified":"2026-11-04T12:07:39+00:00","mainEntityOfPage":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/"},"wordCount":792,"commentCount":0,"publisher":{"@id":"http:\/\/cabesota.com\/en\/#organization"},"image":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage"},"thumbnailUrl":"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png","articleSection":["All about cheese"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/","url":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/","name":"Buffalo milk cheese: origins, types and reasons to eat it every day - Cabesota","isPartOf":{"@id":"http:\/\/cabesota.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage"},"image":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage"},"thumbnailUrl":"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png","datePublished":"2021-08-03T07:58:06+00:00","dateModified":"2026-11-04T12:07:39+00:00","breadcrumb":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#primaryimage","url":"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png","contentUrl":"https:\/\/cabesota.com\/wp-content\/uploads\/2021\/08\/queso-bufala.png","width":1200,"height":630,"caption":"queso de b\u00fafala"},{"@type":"BreadcrumbList","@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inicio","item":"https:\/\/cabesota.com\/en\/home\/"},{"@type":"ListItem","position":2,"name":"Buffalo milk cheese: origins, types and reasons to eat it every day"}]},{"@type":"WebSite","@id":"http:\/\/cabesota.com\/en\/#website","url":"http:\/\/cabesota.com\/en\/","name":"Cabesota","description":"Tienda de quesos","publisher":{"@id":"http:\/\/cabesota.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"http:\/\/cabesota.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":["Organization","Place","FoodEstablishment"],"@id":"http:\/\/cabesota.com\/en\/#organization","name":"Cabesota quesos","url":"http:\/\/cabesota.com\/en\/","logo":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-organization-logo"},"image":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-organization-logo"},"address":{"@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-place-address"},"geo":{"@type":"GeoCoordinates","latitude":"38.91110949358342","longitude":"-3.6694486656672813"},"telephone":["681 91 16 31","652109758"],"contactPoint":{"@type":"ContactPoint","telephone":"681 91 16 31","email":"info@cabesota.com"},"openingHoursSpecification":[{"@type":"OpeningHoursSpecification","dayOfWeek":["Monday","Tuesday","Wednesday","Thursday","Friday"],"opens":"09:00","closes":"20:30"},{"@type":"OpeningHoursSpecification","dayOfWeek":["Saturday"],"opens":"10:00","closes":"14:00"},{"@type":"OpeningHoursSpecification","dayOfWeek":["Sunday"],"opens":"00:00","closes":"00:00"}],"email":"info@cabesota.com","vatID":"B05333968","currenciesAccepted":"Euro"},{"@type":"Person","@id":"http:\/\/cabesota.com\/en\/#\/schema\/person\/c2ea09507c4ce0a46132ddbc3d61ebfc","name":"Lorenzo Chac\u00f3n","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"http:\/\/cabesota.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/71cfdb19387351a99c8e27fcf62e4d74?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/71cfdb19387351a99c8e27fcf62e4d74?s=96&d=mm&r=g","caption":"Lorenzo Chac\u00f3n"},"description":"Lorenzo Chac\u00f3n L\u00f3pez es gerente en Cabesota desde 2019, junto con su hermana Virginia. Actualmente, trabaja como maestro quesero en la empresa familiar, tras hacerlo como ganadero, cuidando de las ovejas de las que se obtiene el queso CabeSota. Gracias a sus estudios como especialista en Queser\u00eda, un curso impartido por el Centro IFAPA en Hinojosa del Duque en el que aprendi\u00f3 a elaborar diferentes tipos de quesos, comercializarlos y dirigir una empresa quesera, a d\u00eda de hoy trabaja con esmero en este proyecto familiar plagado de historia. Adem\u00e1s de en la elaboraci\u00f3n artesanal de queso, Lorenzo tambi\u00e9n siente inter\u00e9s por las artes y el Dise\u00f1o Gr\u00e1fico, habiendo estudiado un a\u00f1o de \u00e9ste en la Escuela de Artes Pedro Almod\u00f3var de Ciudad Real tras terminar su Bachillerato de Artes. Gracias a su implicaci\u00f3n en la fabricaci\u00f3n de quesos de oveja conservando m\u00e9todos de fabricaci\u00f3n artesanales y cuidando la manipulaci\u00f3n de los alimentos y de las ovejas que proporcionan la materia prima, a d\u00eda de hoy disfrutamos de CabeSota en los hogares de toda Espa\u00f1a.","url":"https:\/\/cabesota.com\/en\/author\/lorenzochacon\/"},{"@type":"PostalAddress","@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-place-address","streetAddress":"C. Torralba, 14, 13260 Bola\u00f1os de Calatrava, Ciudad Real","addressLocality":"Bola\u00f1os de Calatrava","postalCode":"13260","addressRegion":"Ciudad Real","addressCountry":"ES"},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/cabesota.com\/en\/buffalo-milk-cheese-origins-types\/#local-main-organization-logo","url":"https:\/\/cabesota.com\/wp-content\/uploads\/2022\/05\/logo-cabesota.png","contentUrl":"https:\/\/cabesota.com\/wp-content\/uploads\/2022\/05\/logo-cabesota.png","width":466,"height":113,"caption":"Cabesota quesos"}]},"geo.placename":"Bola\u00f1os de Calatrava","geo.position":{"lat":"38.91110949358342","long":"-3.6694486656672813"},"geo.region":"Spain"},"_links":{"self":[{"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/posts\/31252","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/users\/3824"}],"replies":[{"embeddable":true,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/comments?post=31252"}],"version-history":[{"count":1,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/posts\/31252\/revisions"}],"predecessor-version":[{"id":31253,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/posts\/31252\/revisions\/31253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/media\/341"}],"wp:attachment":[{"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/media?parent=31252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/categories?post=31252"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cabesota.com\/en\/wp-json\/wp\/v2\/tags?post=31252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}