Wheel | 1 kg | 3 kg
Wedge | 200 gr | 250 gr

Queso Manchego is the best known Spanish cheese in the world. The true Manchego cheese, however, is made only from whole milk of the Manchega sheep raised in the La Mancha region. This region is a vast high plateau, more than 600 meters above sea level, which extends from east to west and north to south, adjoining the provinces of Toledo, Cuenca, Ciudad Real and Albacete, all in the Castile-La Mancha Autonomous Region southeast of Madrid.

Curations: 3 months, 6 months y 12 months.

Wheel | 1 kg | 2 kg

The country state El Jarón has belonged to the same family already four generations, producing pure lamb’s cheese for more than 100 years. The pureblood livestock of La Mancha sheep graze in the natural pasture lands of El Jarón, making good use of the low bushes, the stubbles and the remains from the cereal harvests, as well as the acorns from the oak trees that grow in the country estate.

Curations: 3 months, 6 months y 12 months.

Wheel | 550 gr | 1 kg | 3 kg
Wedge | 150 gr | 250 gr

Zamorano cheese enjoys great prestige for its quality and character, resulting from the breeds of sheep predominant in the region (Churra and Castellana), the climatic conditions (cold and humid) and its long aging in the cellars.

Curations: 4-6 months, 12-15 months.

Wheel | 3 kg

The production of a cured variety of cheese using raw sheep’s milk is one of the main occupations of the farmers. The excellent conditions of evergreen pastures and the suitability of the Lacha and Rasa-Aragonesa breeds, selected especially for milk production, lend themselves very well to this occupation.

400 gr | 800 gr | 1,4 kg

It is a cheese made from the whole and very thick raw milk of the merino sheep (a rustic breed with small milk production) coagulated with vegetable rennet (Cynara cardunculus), using farmhouse type manual production methods and short aging period under temperate and humid conditions.

Wheel | 550 gr | 1 kg | 3 kg
Wedge | 150 gr | 250 gr

Castellano cheese is the perfect alternative to Zamorano and Manchego. It does not carry DOP seal but its flavor, aspect and quality-price relation make it an unbeatable option.

Curations: 4-6 months, 12-15 months.

Wheel | 3 kg

The beauty of this aromatic wheel goes beyond the spiced coating. The rosemary impregnates the cheese with an unmistakable herb flavor that perfectly complements the nutty sweetness. The result is an extraordinary, genuine product.

Wheel | 3 kg

After being cured for approximately 5 months, the brandy is injected into the paste and then the cheese is covered in lard and fine herbs. Oveja al Brandy has a full-bodied and slightly piquant taste. The brandy aroma is intense. The paste is firm and compact with a clean cut.

140 gr | 1 kg

Soft cheese, white, creamy, eyeless, melt and can be with or without bark, being this mildew white. Its texture is creamy.

800 gr | 2 kg

Yellow cut, blue veining – greenish of variable intensity, soft touch and moist. Intense flavourings from maturity to mould, mouth – melting, intense and relatively complex flavours, overall impression is pasty.

500 gr

White uniform cut, eyes of changeable size, soft and thin tact of dampness happens. Thin flexible and elastic texture. Agreeable aftertaste.

260 gr | 850 gr

From the same producer that makes Nevat and Petit Nevat, we have Odre and Petit Odre. This cheeses is also artisanal and has a mouldy rind. The difference with Nevat is that Odre is made with sheep milk.

750 gr | 3 kg
Wedge | 380 gr

The Semicured Mahon Cheese is of an orange colour. The texture obtained is buttery and very palatable. Its flavour is intense and slightly spicy. Cutting is easy, yielding smooth, whole and lustrous slices. An indispensable classic in any cheese board.

800 gr | 3 kg
Wedge | 370 gr

Traditionally the brownish rind on Mahon comes from being rubbed in butter, paprika and olive oil. The intense, lightly salted, piquant flavor becomes more intense as the cheese ages. This unique cheese is a must try for any cheese lover and an absolute necessity for the true connoisseur.

900 gr

This cow’s milk cheese is made slowly, carefully and hand crafted, pressed slowly yet intensely to remove the whey from its interior. It’s aged for a minimum of 60 days, traditionally the cheeses are made to store for long periods of time and were smoked with birch.

400 gr | 800 gr | 2 kg

Yellow veined blue cut – greenish, of changeable intensity, soft and humid tact. Intense aromas of ripeness joined mildew. Mouth, flux, intense and relatively complex flavors, global doughy impression. Aftertaste with attenuating trend.

300 gr

Yellow cut, without eyes, rude and greasy tact. Strong, rusty and penetrating aromas. Flux, adherent, strong flavor and lightly bitter. Persistent aftertaste.

500 gr

Cut ivory and uniform. Flexible and elastic texture. Primary aromas of acid milk. Flux, adherent, global impression enclosure, cutting entry that it evolves to scum with acid tones. Aftertaste lightly persistent.

1 kg | 2 kg

Yellowish cut with green – bluish pigmentations of Penicillium. Sensory characteristics similar to the Cabrales.

300 gr

Light yellow cut, eyes of small size, thin tact. Texture dies of elasticity happens. Primary aromas with acid shades and of dry grass. Flavor marked by vegetable and acid tones, improving with the ripeness. Aftertaste of small intensity, with evolution to freshness.

500 gr

Yellow cut, soft tact, lightly humid. Thin and elastic texture. Primary aromas with lacteal shades. In mouth it is melting, soluble of global compact impression, balanced flavor, with vegetable tones. Harmonious relatively persistent aftertaste.

Loaf | 1 kg
cheese | 500 gr

Cut yellow color, soft and humid tact. Smooth very elastic and flexible texture, primary Aromas, with lactic touches. Intense flavor initially that disappears, soluble and adherent, flux, global compact sensation. Soft slightly persistent aftertaste.

Wheel | 1 kg

Queso Ibores is made with unpasteurized milk from the Serrata goat breed of Verata and Retinta, using mixed coagulation (lactic and enzymatic) techniques. It is a semi-soft paste of medium aging. The rind is rubbed with olive oil or smoked paprika from Vera.

Wheel | 1,5 kg | 3,5 kg

Cheese elaborated in the island of Fuerteventura, in the Canary Islands. Fundamental factors determining the quality of this cheese are the rich pastures from a land that is dry but pleasant, and the unsurpassable characteristics of the Majorera goat, a very adaptable rustic animal which produces a thick, aromatic and high-fat milk.

Varieties: Natural, Paprika and Gofio (roasted cornmeal).

260 gr | 2,5 kg 

The name Nevat (the Catalan word for “snow”) refers to its downy white mold (from penicillium candidium). The curds are drained in a knotted cheesecloth bag. When firm, the bags are opened and its unique shape emerges. It resembles an extremely plump Brie, sloping up to a peak in the middle, like a snow covered mountain. The interior is creamy at the edges, becoming firmer at the center. Nevat has a full, rich, and buttery flavor with herbal notes and a sweet, mildly “goaty” tang.

140 gr | 1 kg

Soft cheese, white, creamy, without eyes, flux and may be with or withour bark, being this white mold. Its texture is creamy.

Flavors: Aromatic herbs, ash, paprika, pepper, pineapple, mango, papaya, honey.

400 gr | 1 kg 

Elaborated using pasteurised goat’s milk and rennet. Pressed soft paste. Its rind is cleaned and painted with paprika or olive oil. A cheese rich in fat with an intense and aromatic taste. Maturation for a period of at least 30 days.

Wheel | 2,5 kg

By macerating cured cheese in Pedro Ximenez wine, the cheese has slight aroma of sweet “Pedro Ximenez”.

1 kg 

White and uniform cut. Flexible texture, lightly humid. Lactic aromas with light touches to cáprico. In the good mouth cohesion, soluble, with global substantival sensation. Light aftertaste, with certain irritation.

450 gr

Whitish, uniform cut, occasionally with presence of eyes. Thin and elastic texture. Aromas that remember butter. In mouth, flux, very soluble giving a global compact impression and, sometimes, lightly sandy. Relatively persistent and balanced aftertaste.

400 gr

Cut color ivory, blind person, characteristic of these cheeses, soft tact. Texture dies. Primary aromas of intensity it happens, finely brown. It fills the mouth, adherent, tastily, harmonious and agreeably. Persistent, agreeable aftertaste of intensity happens.

500 gr

White cut, eyes in small quantity, soft tact, dampness happens. Texture dies slightly flexible. Primary aromas with lactic and brown touches. In mouth, high, slightly soluble, weakly melting, soft friability and harmonious. Soft and slightly persistent aftertaste.

Monte Enebro is an unusual goat cheese. With a rind composed of ash and mold Monte Enebro has an insistent flavor, more like a blue cheese than anything else. The damp, cakey, acidic paste near the rind is strong, with a recognizable black walnut flavor. Inside, the core remains salty, lactic, and smooth.

Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma.

Wheel | 500 gr | 1 kg | 2,5 kg
Wedge | 100 gr

This cheese is produced in limited quantities, using traditional farmhouse methods, in small family-run dairies of Asturias. Raw milk, mainly cow’s milk, is used to produce it. However, as most farmers keep mixed herds, blends with goat’s and sheep´s milks are used in the spring and summer.

2,5 kg

Hails from the valley of Valdeon, in Leon, on the southern spur of the Picos de Europa. The main activity in this valley is cattle rearing, particularly bovine from the mountains, although its inhabitants also did dedicate themselves to making hand crafted cheeses, which they aged in caves and the acquired mold as they aged. The great quality of this cow’s milk is the great secret of this great tasting blue cheese.

Wheel | 550 gr | 1 kg | 3 kg
Wedge | 200 gr

A cheese made with a blend of cow’s milk (minimum 60%), goat’s milk (minimum 10%) and sheep’s milk (minimum 10). Produced in an industrial manner, mostly in the central plateau of the Iberian peninsula. It’s a soft cheese, delicious, and broadly consumed in Spain, exported and is appropriate for all tastes.

1 kg

Yellow uniform cut, without eyes or occasionally isolated in small quantity. Soft, flexible and elastic texture. Buttery, of agreeable flavor with impregnation of smoke, differential characteristic of this cheese. Agreeable, persistent and balanced aftertaste.

500 gr | 1,4 kg

Elaborated with Buffalo milk from Emporda, Catalonia. This milk id rich in calcium, protein, iron and phosphorus. Awarded with a Silver Medal at the World Cheese Awards of 2011. Recommended pairing: white wine and fruit.

500 gr | 1,4 kg

Elaborated with Buffalo milk from Emporda, Catalonia. This milk id rich in calcium, protein, iron and phosphorus. Ivory color with small blue holes.

Very creamy. Its taste has reminiscence of tannins, holm oak and pine tree. Its blue comes from the humidity and the long curation in cave.