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A wide variety of cheeses are made throughout Spain, more than 100 different varieties are available. There are cream, soft, aged, blue, smoked cheeses, as well as pure cow’s, goat’s and ewe’s milk or mixed milk cheeses. The taste of every cheese is completely different from another due to the differing climates, landscapes, pastures and production processes.
Sheep Milk Cheese cured in Olive Oil
Cheese from raw sheep’s milk cured extra virgin olive oil. A delicious cured sheep cheese with an incredible touch of olive oil. Ideal for a traditional tapa. Serve with roasted vegetables, in salads or with crusty bread. Choose between our two formats: in a jar or hermetic closure.
Sheep Milk Cheese with Rosemary
Rosemary-covered pure ewe’s cheese made exclusively with fresh ewe’s milk.
Manchego Cheese Reserva and Gran Reserva
Spain’s most international cheese. Ewe’s milk cheese aged for between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture.
Sheep Cheese with Brandy
Soaked in brandy, refined with mediterranean herbs and produced exclusively from sheep milk.
Goat Cheese in Red Wine
Cheese made exclusively with pasteurized goat´s milk, inmersed in wine.
Ibérico Cheese Semi Cured and Cured
A blend of cow´s, goat´s and sheep’s milk gives this cheese its smooth flavor. Cured for 6 or 12 months, which experts classify as one of the best in the world.
Valdeón Blue Cheese
Pasteurized cow and goat’s milk blue cheese, very unique. Wrapped in sycamore leaves, which contribute to its distinctive appearance and complex aroma.
La Peral Blue Cheese
Made from pasteurized cow’s milk mixed with sheep cream. Aged for a minimum of sixty days in natural caves.
Garrotxa Goat Cheese
Artisan and traditional cheese made from pasteurized goat’s milk, in the Catalonian region in nothern Spain.
Nevat Cheese
Soft-ripened cheese made from pasteurized goat’s milk, in the Catalonian region in nothern Spain. Its characteristic balloon shape comes from the knotted cloth in which it is wrapped.
Torta del Casar
Cheese made from sheep’s milk in the Extremadura region of Spain. 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.
Tetilla
Cheese made from cow’s milk in Galicia region of Spain. The name tetilla (Galician for small breast) describes the shape of the cheese, a sort of cone topped by a nipple.
Idiazabal
Aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheep’s milk. There are smoked or un-smoked varieties.
