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A Galician dairy producer working with its own milk, creating raw milk cheeses shaped by pasture, scale, and controlled production. The range offers distinct profiles across fresh, semi-cured, and aged styles, each expressing origin with clarity and variation, making it relevant for diverse cheese selections and structured assortments.
Campo Capela operates as a fully integrated dairy production, uniting a network of small-scale farms in A Capela (A Coruña). Each farm supplies milk from animals raised on local pasture, creating a direct and controlled link between environment, raw material, and finished cheese.
With roots dating back to 1969, the structure has developed from local milk collection into a defined production setup focused on added value dairy, while maintaining proximity between farms and processing.
The use of raw milk remains central, preserving the natural character and structure of the milk. In-house processing ensures traceability, batch consistency, and full control across the production chain.
Within the Galician quality framework, Campo Capela is recognised for its technical execution and adherence to traditional methods, including production of Tetilla D.O.P. from raw milk, placing the producer within a segment defined by origin and production integrity.
For structured use, the range supports multiple applications:
Suitable for cheese assortments, gastronomy, and pairing programmes, where consistency and product definition are required.