Where it all begins

In Friol, surrounded by Galician hills and cows that truly give good milk, you’ll find our factory. From the outside, it may seem modest, but inside, you can tell it’s built for what really matters: doing things right. There’s no room for improvisation here.

Every day begins early with the arrival of fresh milk. The first things to start up aren’t the machines, but the protocols: temperature checks, tank inspections, cameras recording every move, and rooms where hygiene isn’t an option — it’s a strict standard.

We have modern equipment, but without frills or excess. Technology is here to ensure every batch turns out exactly as it should, not to show off. We craft with precision, curdle with care, and every wheel passes through meticulously controlled aging rooms, where the cheese matures at its own pace.

Food safety is non‑negotiable. Stepping into one of our rooms feels closer to entering an operating room than a typical factory: constant cleaning, disinfected surfaces, every step measured. Because if the process isn’t respected, no product is worth it.

Casa Zolle is not just another industrial line. Here, “artisanal” isn’t a slogan — it’s the way we work: knowing when to step in and when to let the product speak for itself. With expertise, with structure, with respect.

This is where it all begins. This is where the cheese takes shape, with the patience it requires and the care it deserves.