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Nata de Cantabria DOP Award-Winning Creamy Cow’s Milk Cheese for Melting, Toasties and Cheese Boards
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Spain’s gold-medal cheese from the green hills of Cantabria: soft, creamy and buttery, made to the same family recipe since 1917. Slice it, melt it, put it in a toastie or on a burger. Everyone at the table will love it. Add a wedge to your box and see why it wins medals.
Award-winning | World Cheese Awards Gold 2023, Silver 2025, 2021 and Bronze 2022 |
Protected origin DOP | Queso Nata de Cantabria DOP, made only in Cantabria, Spain |
Family recipe since 1917 | Made by the great-grandchildren of Brígida Ruiz, who started selling her cheese in 1917 |
Melts beautifully | Soft and creamy, perfect for toasties, burgers and sauces |
Family favourite | Mild and buttery, loved by children and adults alike |
Why choose Nata de Cantabria from Private Butcher?
❌ Supermarket “melting cheese” is usually a processed block made for the price, not for the taste.
✅ Ours is a real DOP cheese from Cantabria, a World Cheese Awards gold medallist, made by one family to the same recipe since 1917.
Choose a cheese with a story: add it to your box now.
✅ Ours is a real DOP cheese from Cantabria, a World Cheese Awards gold medallist, made by one family to the same recipe since 1917.
Choose a cheese with a story: add it to your box now.
- A gold medal cheese: World Cheese Awards Gold in 2023, Silver in 2025 and 2021, Bronze in 2022.
- Soft and creamy: a smooth, buttery cheese with a thin, natural yellow rind.
- Melts like a dream: made for toasties, burgers, sauces and anything that needs a golden, stretchy top.
- Milk from Friesian cows: pasteurised cow’s milk from the green pastures of Cantabria.
- For the whole family: mild enough for children, rich enough for a proper cheese board.
Why Nata de Cantabria
The Olive That Survives Castilian Winters
Cornicabra is the traditional olive of Castilla-La Mancha. It has grown there for centuries because it survives cold winters and hot summers that other varieties cannot.
It is the only variety protected by the DOP Montes de Toledo, the official origin scheme that Casas de Hualdo belongs to. Their olives come from the estate’s highest groves, above 500 metres, on light, chalky soils.
The result is an oil full of character: green, bitter, spicy and long, exactly what a good steak needs.
It is the only variety protected by the DOP Montes de Toledo, the official origin scheme that Casas de Hualdo belongs to. Their olives come from the estate’s highest groves, above 500 metres, on light, chalky soils.
The result is an oil full of character: green, bitter, spicy and long, exactly what a good steak needs.
How to Enjoy It
On a cheese board: thick slices with honey and walnuts, next to a wedge of Manchego.
In a toastie: two slices of sourdough, a layer of Nata de Cantabria, butter and a hot pan.
On a burger: lay a slice on the patty for the last minute on the grill and let it melt.
As dessert: the Cantabrian way, with quince paste or a spoon of honey.
In a toastie: two slices of sourdough, a layer of Nata de Cantabria, butter and a hot pan.
On a burger: lay a slice on the patty for the last minute on the grill and let it melt.
As dessert: the Cantabrian way, with quince paste or a spoon of honey.
Kept Cool, Delivered With Your Meat
Your cheese travels in the same insulated box with ice packs as your steaks, so it arrives cool and in perfect shape.
Vacuum-packed, it keeps for months, best before May 2027. Keep it somewhere cool and dry.
👉 Add a wedge of Nata de Cantabria to your Private Butcher box and make toastie night a gold-medal one!
Vacuum-packed, it keeps for months, best before May 2027. Keep it somewhere cool and dry.
👉 Add a wedge of Nata de Cantabria to your Private Butcher box and make toastie night a gold-medal one!
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