“Variety, quality and tradition”
Manchego, Mahón, Idiazabal, Cabrales, Torta del Cásar...an extensive catalogue that invites you to discover the culture and customs of Spain through its diverse gastronomy. There are 26 cheeses protected by denominación de origen in Spain. There are all sorts, sheep, goat, cow or mixed; fresh or mature, hard or not, from raw milk or pasteurized, soft, blue...different varieties, shapes, sizes. This richness of cheese types and traditions is found in every region and is well worth exploring, preferably with a good bottle of wine and good company.
Monte Enebro is a handmade soft-ripened goat cheese, essential to the flavour, the mould imparts a unique peppercorn-like spiciness, further accentuated by its distinct sharpness. From Avila, middle age city in Spain. 1,5 KG
Delicious artisan raw sheep's milk cheese with a very creamy texture. It is curdled with wild thistle, which gives it a creamy, almost liquid, centre, the main characteristic of this cheese. It can be spread on toast. 500 g
Valdeón is a blue cheese, known as the Asturian Roquefort, as it is said that this French cheese was the inspiration for its maker in 1986. It is without doubt of gourmet quality. 2.8 kg
Manchego cheese made with raw sheep milk and matured for 5-6 months. A genuine cheese from La Mancha region. The small-scale, artisan production of this Manchego yields an exquisite cheese made with raw milk which allows to develop an outstanding cheese with 100% of taste layers due to the pastures and slow aging. 3kg
Manchego cheese made with sheep milk and aged for 9 months. The outside is beige coloured and the cheese is firm and consistent with a hard rind. The aroma of the aged cheese is intense. 3KG
The outside is beige coloured and the cheese is firm and consistent with a hard rind. The aroma of the aged cheese is intense and well developed, strong and according to some the after taste is long lasting and intense. This cheese has unbeatable quality and an exquisite flavour and texture. 3 kg 1,5 kg 0,25 kg
Manchego cheese made with sheep milk and aged for 6 months. The outside is beige coloured and the cheese is firm and consistent with a hard rind. The aroma of the aged cheese is intense. This cheese has won many awards for its unbeatable quality and its exquisite flavour and texture. 3KG
Manchego sheep cheese aged for 3 months. The flavour is fruity, grass, hay with a tangy note. This cheese has won many awards for its unbeatable quality and its exquisite flavour and texture. Manchego is undoubtedly Spain's most famous cheese. 3KG
Semi soft farm cheese from the Mediterranean mountains of Catalonia. Made from pasteurized goat's milk, it has a natural blue-greyish mold rind, due to the extremely humid climate of the area where it is produced. The texture is buttery and creamy and its soft paste is of an intense white. It has a unique mild and long lasting taste, slightly sweet and...
Cabrales is a delicious blue raw cow´s milk based cheese, the strongest taste in Spanish cheeses (blended with goat and sheep milk), similar in production to Roquefort, and made in Asturias. Cabrales is considered to be one of the best blue cheeses in the world, alongside Gorgonzola and the aforementioned Roquefort. From Picos de Europa, mountains of...
Ibores is a semifirm goat’s milk cheese rubbed with paprika, making for a stunning contrast with its ivory interior. Walking the fine line between moist and dry, Ibores has a unique texture for a raw goat’s milk cheese. 1 KG
Wonderful fresh mixed milk cheese, slightly sour in taste. An excellent table cheese, which already inspired Don Quijote!