Quesos y Mieles
La Paridera Alta
Cheese and honey from round here, made slowly.
We make cheese from our own sheep's milk and honey from our own hives, in a small cheese room on the edge of Jaulín. We sell it at markets in Zaragoza, in a handful of shops and right here, if you let us know you're coming.
It's us who reply. Sometimes it takes a little while, because we're busy milking.
Week of 26 October to 1 November
This week you'll find us at…
Every week is different, depending on the weather, the fairs and what the shops ask us for. If you're coming for something in particular, order it first and we'll keep it for you.
Monday26 Oct
Cheese-room day. We make curd, turn the cheeses and see nobody but the sheep.
Tuesday27 Oct
- ShopDeliveries to shops in ZaragozaDelicias, Universidad and the Casco In the morningIf you've ordered something, we'll leave it at your usual shop.
Wednesday28 Oct
- MarketArrabal producers' marketParque del Tío Jorge, Zaragoza 17:00 to 20:30
Thursday29 Oct
- Cheese roomCheese room openJaulín 10:00 to 13:30Order collection and sale of whatever we have.
Friday30 Oct
- ShopCheese tasting at La AlacenaAvenida de Madrid, Delicias 18:00 to 20:00Free. We're bringing the new cured cheese so you can tell us what you think.
Saturday31 Oct
- MarketMercado de la TierraPlaza de San Felipe, Zaragoza 9:30 to 14:00
- FairAutumn fair of the districtMuel sports hall 17:00 to 21:00There'll be migas. We don't make them, but we recommend them.
Sunday1 Nov
- Cheese roomCheese room open (even on a bank holiday)Jaulín 10:00 to 13:00It's All Saints' Day, but the sheep don't know that.
No online shop, on purpose
What we're making right now
Cheeses
Milk from our own sheep, natural rennet, salt and time. Nothing else.
Tierno (young)
In stock20 to 30 days old. Mild, melt-in-the-mouth, and gone by breakfast.
Whole cheese of about 1 kg, or half Milk
Curado (cured)
Sold outAt least six months in the cellar. Strong without overdoing it, with a little bite at the end.
Whole cheese of about 1 kg, or a 250 g wedge Milk
Back in mid-November, when May's cheeses are ready.
Al romero (rosemary)
In stockThree months in the cellar, its rind rubbed with oil and rosemary from the hillside next door.
Whole cheese of about 1 kg Milk
- The cured and rosemary cheeses are made with raw sheep's milk; the young one with pasteurised milk.
- They contain milk. If you have an allergy, ask us before you order.
Honeys
The hives spend the year between the rosemary on the hills and the fields round about.
Rosemary honey
Sold outLight and mild. It crystallises early and turns white, and there's nothing wrong with it.
500 g or 250 g jar
This spring's sold out in September. The next one comes in May.
Wildflower honey
In stockDarker, from late summer. It tastes of dry fields and thyme.
500 g or 250 g jar
- Honey is not recommended for babies under 12 months.
- If it goes hard, that's how you know it's real. A gentle bain-marie makes it runny again.
Fancy something? Drop us a WhatsApp and we'll keep it for you at the market, the shop or the cheese room.
Hampers to order
For Christmas, for the family or to keep your company's clients happy. We put them together by hand with whatever we have that month and add a card written by us, in our best handwriting, promise.
Christmas orders until Monday 14 December. If you're a company and need more than ten, best to order them in November.
Order a hamper- 1
The little one
A young cheese and a 250 g jar of honey.
- 2
The usual
A young cheese, a cured or rosemary one and two jars of honey.
- 3
The company one
Whatever you tell us, with your company's name on the card.
If you can't make the market
Where to buy our cheese
Shops and restaurants that nearly always have our cheese or our honey. Before you go for something in particular, give them a ring, as it sometimes flies off the shelves. (Example names.)
Casco Histórico
- ShopLa Despensa de San PabloCalle San Pablo
- BarTaberna El CierzoCalle PredicadoresToast with young cheese and honey, weekends only.
Delicias
- ShopLa AlacenaAvenida de Madrid
- ShopUltramarinos PilarínCalle Delicias
Universidad and Romareda
- RestaurantRestaurante Molino QuemadoPaseo de Fernando el CatólicoOn the cheese board on the menu.
- ShopFrutería La Huerta de AnaCalle Corona de Aragón
Around the district
- ShopPanadería Santa BárbaraMuel
- RestaurantRestaurante La EraJaulínFor pudding, cured cheese with wildflower honey. Ask for it.
About us
We left Zaragoza for this (and hardly ever regret it)
We're Irene and Dani. Until 2019 we worked in an office in the Actur district, and the closest thing to a sheep we ever saw was the carpet.
We did up the old sheepfold that belonged to Irene's grandfather, just outside Jaulín, learnt to make cheese from a shepherd in Belchite who had more patience than we did, and opened the cheese room in 2021. Today we have 140 sheep and 30 beehives.
We make a little, and we take our time. One day's milk is that day's cheese, and if there's no cured cheese one month, there just isn't. We'd rather tell you than sell you something else.
Visiting the cheese room
Come and get your cheese
The cheese room is on the way out of Jaulín, about 25 minutes' drive from Zaragoza. Come and collect your order, buy whatever we have and say hello to the sheep if they're nearby.
- Thursdays
- 10:00 to 13:30
- Sundays and bank holidays
- 10:00 to 13:00
- Other days
- Let us know first on WhatsApp
- For hygiene reasons, you can see the cheese room through the window. Only we go inside, in hats and boots.
- If you bring a dog, please leave it in the car or on a lead. The sheep get nervous.
Open in Google MapsCamino de la Paridera Alta, s/n, Jaulín (Zaragoza) (example address)
As you leave the village towards the hills, follow the dirt track to the white shed with the metal roof. If you can see sheep, you're on the right track.