The small village dairy, Quesería Campoveja, originally began as a kind of cheese broker. Founder Felix Sanz was responsible for collecting cheeses from local farmers around the village of Serrada, and then taking them to his uncle who would sell the cheeses in Barcelona. With such great access to a good milk supply, Felix’s uncle made the suggestion that Felix himself should be making cheese. He took this advice, and thus Quesería Campoveja was born. His grandchildren, Jesus and Ignacio continue on his legacy to this day. They produce mostly hard, sheep’s milk cheeses, but as their business grows, they continue to explore other styles and techniques.