Cantabrian cheese, also known as cream cheese, is common to the whole region of the same name. Its production began 100 years ago due to the impulse of the dairy industry in the area.

Cheese made from full cream milk from the Friesian cow, with animal rennet and lactic fermenting agents. The minimum maturing period is seven days. It appears as pressed paste in a parallelepiped or cylindrical shape and its weight ranges between 400g and 3 kilos. Its rind is smooth, closed and yellow and inside it is soft, elastic and smooth. The paste is tasty and buttery, with a clean, aromatic, fresh, milky flavour, melting in the mouth. It is a matured cheese, from mild to medium mature in flavour and from fatty to extra-fatty.