La Lleldiria is a small fermenteria high in the mountains of Cantabria in Spain. A fermenteria is a place where they ferment foodstuffs and drinks. In the case of La Lleldiria, they ferment beer and kombacha as well as making cheese.
The business was started by an American called Sara Hart and her Spanish husband, Aitor who came to the valley to live. Initially they worked for others but always had the dream of becoming the first in the area to use the delicious local milk to make cheese.
Now with the help of their only employee Monica, they make four cheeses which they sell from La Lleldiria and at markets held locally.
Currently demand for product far outstrips their ability to produce cheese in quantity, and it is easy to see why.
Local famers
Sara and Aitor work with local famers and use only milk from their immediate neighbours. One cheese they make uses raw milk and is delicious. The other cheeses use milk that has been pasteurised.
Our favourite was a cheese named Lolo. It is so called because Manolo is the farmer who sells them his raw milk! All the other cheeses are named after the farmers who supply the milk.
You can visit La Lleldiria as we did and enjoy a tutored tasting from Sara but you will need to make a booking. Do this on their website.
Selaya to San Roque
La Lleldiria is situated nearby the wonderfully scenic road that connects Selaya to San Roque. But you will need to detour from the road to find them. The road from Selaya to San Roque is an absolute delight.
It twists and turns through some of the most dramatic countryside that we encountered while touring Cantabria for MotorCaravanner Magazine. But it is so worth it!
Before you leave Selaya or when you arrive if you do the journey in reverse, remember to visit El Andral. Here some of the regions finest Quesadas and Sabaos are made