Quevana, one of Europe’s pioneers in plant-based cheese innovation, has officially opened one of the biggest cashew cheese production facilities in Europe. Located in Vallelado, a rural village in Segovia, Spain, the new factory marks a major milestone in the company’s growth and mission to revolutionize the dairy industry with delicious, healthy, and sustainable plant-based alternatives.
The newly renovated 2,400m² facility—once a meat processing plant closed in 2013—has now been transformed into a state-of-the-art production site dedicated to crafting Quevana’s signature fermented and aged cashew cheeses. Fully certified organic and IFS-compliant, the factory can now produce over 400,000 cheeses per month.
At Quevana, they use cashew milk instead of cow’s milk, replicating the traditional cheesemaking process through innovative fermentation and aging techniques. The result: a range of semi-aged plant-based cheeses with remarkable flavor, texture, and nutrition.
To the press compartment of QUEVANA FOODS, S.L.
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