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Cheese

Varieties

Sheep cheese

Cow cheese

Goat cheese

Bufala Cheese

Blend milk cheese

Cheese made with sheep milk

Manchego PDO

Ripening: 6 & 12 months.

This is the most popular cheese in Spain and beyond our borders. Authentic Manchego is made only from the whole milk of Manchega breed sheep in the region of La Mancha, a vast plateau at over 600 meters of altitude in the autonomous region of Castilla-La Mancha, south of Madrid.

Artisanal Manchego PDO

Ripening: 6 & 12 months.

The El Jaron state has belonged to the same family for 4 generations producing PDO Manchego cheese for over 100 years. The cheese is produced exclusively with the milk from the farm livestock fed with cereals and acorns from El Jaron. Winner of multiple awards to the quality of the milk from the PDO Manchego board.

Idiazabal PDO

Varieties: Smoked and Natural.

This austere but delicious cheese is prepared to mature over time. Made from Latxa or Carranza sheep it can be either smoked or natural but always using raw milk from the Basque region in Northern Spain.

Zamorano DOP

Ripening: 4 months, 12-15 months

Zamorano PDO cheese is recognized by its great quality and strong personality. Made with the milk from Churra and Castellana sheep, the cold and wet environment of the Meseta Castellana and the long ripening in the cellar gives its extraordinary bouquet to this unique cheese.

Roncal DOP

A unique cheese made in Navarra from Latxa and Rasa Navarra raw sheep´s milk.

Torta del Casar DOP

Sheep´s milk cheese made with vegetable rennet in Extremadura. It is named after Casar de Cáceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. This ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center and is traditionally eaten by slicing off the top and scooping out the inside.

Torta de la Serena DOP

Raw milk cheese made with from the very thick Merino sheep´s milk also coagulated with vegetable rennet (Cynara cardunculus). Over 60 days of ripening brings this unique cheese full of aroma and personality.

Castellano Cheese

Ripening: 4 months, 12-15 months

The sheep´s milk from Castilla is a great alternative to Manchego as it does not have to go through the costs of the Denomination of Origin board but is made in a very similar way giving a product with an excellent price-quality relation.

Cured Sheep Cheese with Truffle

Artisanal cheese made from sheep´s milk and black truffle. Of very intense but balanced flavor is one of the best selling cheeses in our catalogue. Definitively worth a try!

Cured Sheep cheese with Rosemary

The elegance of this aromatic cheese goes well beyond its rind. Rosemary gives the cheese an unmistakable herbal aroma that is the perfect complement to its sweet taste.

Cured Sheep Cheese with Brandy

After 4 months of ripening brandy is introduced into the cheese and then covered with lard and fine herbs. A unique cheese with a strong body and a piquant after taste with a firm and compact texture.

Viejo Maestro

A wonderful sheep milk cheese made in a state of the art site, Quesos del Casar. Winner of multiple awards world wide is an artisanal cheese of intense flavor.

Spanish sheep Cheese Roll

Soft white paste cheese, very creamy coming with or without rind. In case of rind this is made of white molds.

Peralzola

Yellowish and blue-green cut of a variable intensity this cheese is made with pasterized sheep´s milk cheese in the village of Illas in Asturias. Of an intense aroma with a touch of mold that makes it unmistakable. A treasure for blue cheese lovers.

Ovin

Made in the municipality of Nava in central-eastern Asturias this cheese has a cylindrical shape and a semi soft texture with a white and slightly yellow cut.

La Collada

Made from pasteurized sheep´s milk in the municipality of Amieva in the heart of the Picos de Europa in Asturias. Of artisanal production this cheese has a harmonious and well balanced flavor.

Odre

An artisanal soft-ripened cheese from Catalonia, made from pasteurized sheep milk and covered in a thin silky layer of white mold. The smell is of medium intensity, dominated by wood and humidity, with hints of sheep milk and grass; or mushrooms and natural cava depending on the time of year.

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Cheese made with cow milk

Mahon semi PDO

With its characteristic orange rind, Mahon PDO semi cured cheese is a favorite amongst all Spanish cow´s milk cheeses. Its buttery and salty texture is very pleasant to the palate and will bring you directly to the Mediterranean. Aftertaste. Not a cheese for beginners

Cured Mahon PDO

Ripening: 6 & 12 months.

The dark brown rind of the cured Mahon comes from the rubbing of the rind with oil and paprika. The intense, slightly salty and spicy flavor accentuates as the cheese matures. This cheese is a must for all cheese lovers!

Tetilla PDO

Varieties: Smoked and Natural.

This is the most famous of all the cheeses made in Galicia in North Western Spain. With its classical conical shape with a small nipple in its apex this smooth and creamy cow´s milk cheese is a true delicacy and a favorite for children.

San Simon DOP

With a minimum curation of 60 days, this cow´s milk cheese is slowly and carefully made in Galicia smoking the cheese with birch wood for its characteristic taste and aroma.

La peral

Made in the beautiful village of Illas in Asturias is one of the most popular of our wide range of Asturian cheeses. Pasteurized cow milk makes this cheese a milder version of the other Asturian notorious blue, Cabrales.

Afuega''l Pitu

Bearing Protected Denomination of Origin, this Asturian cheese made from the milk of the Frisona and Asturiana de los Valles cows has a distinguishable conic shape and a very charismatic taste and aroma.

Casin

Another of the three cheeses in Asturias carrying PDO this cheese has a very strong personality. Rusty and penetrating aroma along with a strong, slightly bitter flavor with a persistent aftertaste. Not a cheese for beginners.

Abredo

Very creamy Asturian cow cheese. Mild but pleasant flavor and slightly yellow paste, with almost no rind. Matured for 15-20 days.

La Cueva the Llonin

An outlier among Asturian cheeses, this is one of the few local cheeses that remind one of Brie or Camembert. Cueva de Llonín Cheese is made by the Cooperativa quesera de Peñamellera, located in the town of Alles, capital of the Asturian conceyo of Peñamellera Alta.

Queso Monje

Madre from pasteurized cow milk is a semisoft cheese, with a soft and harmonious taste. It has a flexible texture with a yellowish clean cut and buttery aroma.

Peñamellera

Asturian cheese made from pasteurized cow’s milk in Peñamellera A Baja bordering the Cuera mountain range. Goats or ewes’ milk is added in spring and summer to intensify the flavor while for rest of the year the cheese is made using only cow’s milk.

Taramundi with nuts

Taramundi is semi-soft cheese, made by adding walnuts and hazelnuts to a raw cow milk paste. It presents a yellowish uniform and supple texture with uneven eyes. When cut, the cheese reveals a brownish yellow interior with clear presence of nuts, which is a distinctive feature in this Asturias cheese.

Valle del Narcea

Queso del Valle del Narcea is a pasteurized cows’ milk cheese made by Maria Josefa Garcia in the village of Anciana in Asturias. However, during the spring it is made with a mixture of goats’ and cows’ milk or pure goats’ milk.

Vidiago

Queso Vidiago is a 100% pasteurized cow's milk cheese. Gently pressed and aged for 90 days is made in Vidiago, near Llanes in Asturias.

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Cheese made with Goat milk

Murcia al Vino PDO

Queso Vidiago is a 100% pasteurized cow's milk cheese. Gently pressed and aged for 90 days is made in Vidiago, near Llanes in Asturias.

Monte Enebro

Very special goat cheese famous worldwide. Handmade in Valle del Tiétar, Ávila, Spain, by legendary cheese maker Rafael Báez and his daughters Paloma and María Jesús. The Báez's make their complex goat's milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance.

Ibores PDO

Nevat

Made in the village of Vilasar del Dalt near Barcelona from milk from Murcia and Granadina goats. The name Nevat (Catalan word for snow) refers to its white mold (penicillium candidium). The interior is very creamy at the edges being firmer at the center. It has a full, rich, buttery flavor with herbal notes and a sweet, delicious goaty tang.

Majorero PDO

Varieties: Paprika, natural and gofio.

The island of Fuerteventura is located in the Southeastern part of the Canary Island not more that a 100 kilometers from Africa. The fundamental factor determining the quality of this cheese are the rich pastures from this land despite being dry and the unsurpassable characteristic of the milk from the Majorera goat, a very adaptable rustic animal which produces a thick, aromatic and high-fat milk. This cheese is presented in three different ways: natural rind rubbed with olive oil, rubbed with pimentón or with gofio (roasted cornmeal).

Garrotxa DOP

It is a mild and buttery goat´s milk cheese aged minimally for three weeks. It has a characteristic grey blueish colored rind due to the mold covering the rind that grows spontaneously due to the humidity.

Villanoble

Villa Noble goat cheese is cured for 30 to 45 days. Pimentón de La Vera gives it a slightly smoky flavor that is very characteristic of this highly prized spice. It is made using freshly-milked milk from the Retinta breed of goat, which is pasteurized before maturing. The result is a cheese with a mild, slightly smoky flavor, tender and creamy, delicious on the palate. Its appearance is compact, with practically no eyes inside, with a whitish color that contrasts with the rind covered with Pimentón de la Vera.

Spanish Goat Roll

This is a soft cheese made in Benavente, central Spain. With the largest supply of goat milk in Europe, Spain is the largest goat milk supplier allowing our producer to work this cheese using fresh curd, not frozen as most of the goat cheese roll are made. Unique!

Available both refrigerated or frozen. Medallions and cubes

Viejo Maestro

A great Spanish goat cheese made by a family-run queseria in the mountainous region of Extremadura, near the border with Portugal, Viejo Maestro is semi firm but with a pleasant creaminess on the palate. Aged a little over a month, the paste is white, developing a lovely milky sweet flavor with grassy notes and a pleasant sour finish.

Blau de Cabra

One of the most prestigious goat cheeses in the world, winner of the Gold Lactium in 2009 also Gold at the World Cheese Awards in 2001 for the best blue. Artisanally made from pasteurized goat’s milk. Thanks to its slow aging process of between two to three months, a fragile rind is achieved that protects a creamy and aromatic interior with personality. Easy to cut and with an intense milk aroma. This artisanal goat cheese brings elegance to the palate with flavors of butter, a slight spicy touch, and just the right amount of salt.

La Chivita

White and uniform cut, flexible and lightly humid texture. This Asturian cheese is produced with raw goat's milk from a herd of over 250 goats belonging to the family owned cheese farm. This cheese is matured for over two months and is made of pressed paste. It is a well-balanced cheese with a hint of spiciness.

Cuevas del Mar

This is a fatty cheese made from pasteurized goat milk near the sea in Pría, Llanes, Asturias. Aged for 4 weeks, temperature and humidity controlled. It has a reddish rind with a rough and greasy texture, white interior and slightly elastic texture.

Los Beyos

Asturian cheese made from goat's milk that slowly falls out naturally until a hard or semi-hard paste is obtained. Its flavor is very gratifying and of medium intensity with a slight acid touch. Its production is handmade and for its production it is used the milk milked in the morning mixed with milk milked in the afternoon. After the draining, it is subjected to a light smoking process.

La Collada

La Collada goat’s milk cheese is made from pasteurized goat’s milk in the village of Cirieño, in the council of Amieva in eastern Asturias. Of an elastic texture and a uniform surface has an intense aroma full of citric tones with a persistent and balanced aftertaste.

Ovin

Semi-cured cheese with a firm paste, fine texture and mild taste with almost no rind. Matured for 30 days.

Taramundi

The Dairy Products Cooperative Society of Taramundi brings out some 80 cheeses a day. None exceeds the 500 grams of weight and only the whole milk of the area is used, produced on the farms of the partners themselves and of controlled quality; then pasteurized, lactic ferments are added, acidified: add the rennet and allow to coagulate, the curd is cut, stirred and heated until it is ready. The nuance is therefore not in the process itself, but in knowing how to reach that point with one's own milk.

Cabra al Pedro Ximenez

Wonderful and distinct goat cheese, macerated in Pedro Ximénez wine, which gives the final product the peculiar aroma of this type of grape. This cheese has a maturity of 9 months and has a firm, unctuous and slightly moist texture.

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Cheese of bufala milk

Bufalet

Artisanally crafted using bufala milk, resulting in a creamy and crumbly cheese with an intense but refined flavor. It is aged slowly for two to four months, which gives it an ochre rind and a soft ivory interior. The unmistakable taste of bufala milk comes through in each bite, with an intense aroma and subtle hints of salty butter.

Bufalet blue

Artisanal cheese hand crafted using bufala milk. This lactose-free blue cheese is creamy and indulgent. After two months of aging, it boasts a strong and slightly spicy flavor, while still retaining the sweetness of bufala milk.

Its yellow-straw colored rind protects a light interior featuring small, blue-green mottled holes that allow for oxygen circulation, resulting in notes of oak, acacia, and pine tannins on the palate.

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PARAMO DE GUZMAN

Since 1985, Páramo de Guzmán cheese has been characterized by the meticulous artisanal process with which it is carried out. The production begins with the milking of the oldest and noblest of the Castilian sheep breeds, the Churra sheep.

The production of Páramo de Guzmán is made only twice a year, in spring and autumn, times when the grasses have the highest concentration of the aromas and flavors that identify Páramo de Guzmán: thyme, rosemary and sage. For its production, only fresh milk from the same day is used, natural rennet is added and the milk is used raw at a controlled temperature of 37º C (98.6 F) so as not to lose any of its nutritional qualities and to maintain its unique flavor, a completely handmade process.

The result is a cured cheese with an attractive ivory tone, with a resounding and permanent flavor that fills the taste buds with plant life. A production carried out with a methodical production process (minimum 12 months of curing) that has led it to be named the best cheese in the world.

* Páramo de Guzmán has become “the best cheese in the world” in the United States after the launch of the best seller The Telling Room, the work of American journalist Michael Paterniti who in 2000 traveled to Spain to learn the history of Páramo de Guzmán. the cheese he had fallen in love with ten years before.

Blend milk cheese

Cabrales PDO

The cheese can be made from unpasteurized cow’s milk or blended with goat and/or sheep milk. Once the cheese is made, it is placed in natural caves in the mountains to mature for two to four months. Unlike other blue cheeses injected with Penicillium, Cabrales cures from the outside of the cheese to the inward. The flavor is slightly spicy, more pronounced when it is made with pure goat’s and sheep’s milk or in a mixture

Valdeon IPG

Blue cheese made in Posada de Valdeón, in the northeast of the province of León. Wrapped in sycamore maple (Acer pseudoplatanus), or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as Cabrales. White paste with greenish cavities. Slightly lactic odor with specific musty odor. Intense, salty and spicy flavor, more pronounced when the ripening time is longer. Smooth texture, with the presence of numerous irregular veins and holes distributed homogeneously.

Gamonedo PDO

Another Asturian blue gem of a chese. It is a matured cheese, with a natural rind with slight penicillium ﬂowers on the edges. Its interior is white or yellowish-white, with slight blue-green blooms at the edges. Flavor: mild predominance of smoke and a slightly spicy touch. In the mouth it evolves buttery, with a lingering hazelnut aftertaste.

Iberico

Iberico is a Manchego-style cheese made from a blend of cow, goat, and sheep's milk. It is made in the same type of mold as Manchego, and therefore has the same hatched pattern imprinted into its rind. One of the most popular cheeses in Spain, this firm, oily cheese is mild, yet tasty and aromatic.

Smoked Pria

Produced in the village of Pria in Eastern Asturias, Pría smoked cheese is crafted with cow's milk and sheep's cream, which gives it its splendid taste and characteristic texture. It is an artisan cheese matured in a humid environment. After 30-40 days the mold that has developed is brushed away and it is smoked with oak and beech wood.