Quesería en Sevilla
About us
Te contamos de dónde venimos…
About us
We tell you where we from
The origin
Year 844, a Viking fleet sailed up the Guadalquivir. After sacking Seville for two months, the emir Abd al-Rahman II sends an army to defend his lands and expels the invaders. Some, converted to Islam, stayed in Seville's Aljarafe and, using the natural resources of the area, made a soft lactic cheese that was very famous at that time.
Now, in an endeavor full of magic, effort and enthusiasm, wellDone Lacticos has begun to emulate those Vikings and in the small artisanal cheese factory in Aljarafe we make cheeses that, surely, do not differ much from those that, more than a thousand years ago, those men from the North made.
The proyect
wellDone Lácticos is an entrepreneurial project, in which history and tradition are combined, a innovative artisanal cheese technology and the valorization of the Florida breed goat, native to the Bajo Guadalquivir.
The product is of high quality where the qualities of the milk are respected to the maximum, with a limited production and for local consumption, Km. 0, The organoleptic qualities of the product are of excellent results, both of texture, as well as aromas and flavors, generating a very different, authentic and innovative cheese.
In the development of the business, not only does the cheese gain value, it is also implemented with tastings and workshops to connect society with the cheese culture, currently largely unknown. «Know what you eat and eat what you know»
We create a productive fabric in the area, we generate employment, and we value the natural resources of our land.
The origin
Year 844, a Viking fleet sailed up the Guadalquivir. After sacking Seville for two months, the emir Abd al-Rahman II sends an army to defend his lands and expels the invaders. Some, converted to Islam, stayed in Seville's Aljarafe and, using the natural resources of the area, made a soft lactic cheese that was very famous at that time.
Now, in an endeavor full of magic, effort and enthusiasm, wellDone Lacticos has begun to emulate those Vikings and in the small artisanal cheese factory in Aljarafe we make cheeses that, surely, do not differ much from those that, more than a thousand years ago, those men from the North made.
The proyect
wellDone Lácticos is an entrepreneurial project, in which history and tradition are combined, a innovative artisanal cheese technology and the valorization of the Florida breed goat, native to the Bajo Guadalquivir.
The product is of high quality where the qualities of the milk are respected to the maximum, with a limited production and for local consumption, Km. 0, The organoleptic qualities of the product are of excellent results, both of texture, as well as aromas and flavors, generating a very different, authentic and innovative cheese.
In the development of the business, not only does the cheese gain value, it is also implemented with tastings and workshops to connect society with the cheese culture, currently largely unknown. «Know what you eat and eat what you know»
We create a productive fabric in the area, we generate employment, and we value the natural resources of our land.
Rodolfo del Río
Cheese master
I am Rodolfo del Río Lameyer, creator of the project and master cheesemaker.
After 22 years as a financier in a multinational, I decided to develop this project, training in Spain and France, for 3 years, with the best technicians and professionals. I belong to the Spanish Network of Rural and Artisan Cheesemakers (QueRed), a state-wide association made up of cheesemakers, future cheesemakers, researchers and technicians and other organizations related to the world of cheese.
The idea of working with raw materials from the environment, such as goat milk from extensive farms in the surrounding area, in an artisanal way, producing such a unique product with so many varieties, motivates my new professional and personal development in this field.
This project requires time, knowledge, adequate training, a lot of information, and above all, a lot of desire to carry it out.
In 2014 I started my first courses, with the renowned cheese master Maria Orzaez (Mare Nonstrum) and QueRed. In 2015 he entered the Cheese Factory Specialist course at IFAPA (Hinojosa del Duque), doing the internship at the Ferme de l'Abbaye d'Asnières cheese factory (Cizay, Pays De La Loire, France). During this year she takes courses at La Escola Agraria del Pirineo in La Seu d' Urgel.
At the end of 2015 and beginning of 2016, I started the cheese factory, and in April I was granted the Health Registration to make fresh and matured cheeses.
Currently, he not only continues his training, but also takes courses in “Management in small cheese factories” at QueRed.
I am Rodolfo del Río Lameyer, creator of the project and master cheesemaker.
After 22 years as a financier in a multinational, I decided to develop this project, training in Spain and France, for 3 years, with the best technicians and professionals. I belong to the Spanish Network of Rural and Artisan Cheesemakers (QueRed), a state-wide association made up of cheesemakers, future cheesemakers, researchers and technicians and other organizations related to the world of cheese.
The idea of working with raw materials from the environment, such as goat milk from extensive farms in the surrounding area, in an artisanal way, producing such a unique product with so many varieties, motivates my new professional and personal development in this field.
This project requires time, knowledge, adequate training, a lot of information, and above all, a lot of desire to carry it out.
In 2014 I started my first courses, with the renowned cheese master Maria Orzaez (Mare Nonstrum) and QueRed. In 2015 he entered the Cheese Factory Specialist course at IFAPA (Hinojosa del Duque), doing the internship at the Ferme de l'Abbaye d'Asnières cheese factory (Cizay, Pays De La Loire, France). During this year she takes courses at La Escola Agraria del Pirineo in La Seu d' Urgel.
At the end of 2015 and beginning of 2016, I started the cheese factory, and in April I was granted the Health Registration to make fresh and matured cheeses.
Currently, he not only continues his training, but also takes courses in “Management in small cheese factories” at QueRed.