MAHON-MENORCA CHEESE IN OLIVE OIL WITH CAMOMILE

This cheese in olive oil with chamomile is a jar with small pieces of Mahon cheese covered in olive oil with a hint of chamomile giving this product a Mediterranean and Menorcan uniqueness.

ROSEMARY MENORCA COW´S CHEESE

This Rosemary cheese is another delicacy. Delicious cow´s milk cheese, made in the Island of Menorca, in the Balearic Islands, following traditional artisan methods with Rosemary leaves in its crust adding subtle balsamic notes to its taste.

"MUA CHEESE" FROM MENORCA

Our Mua cheese, natural or with chamomile, is a cow´s milk cheese made in a heart shape with edible crust that enamours due to its shape and amazing taste.

MAHON-MENORCA COW´S MILK ARTISAN CHEESE D.O.

We are proud to offer our clients these unique cheeses from the Island of Menorca in the Balearic. They are extremely exclusive and artisan, imposible to find anywhere else. The cheeses are made from milk from our own herds.  

IBORES CHEESE

Ibores Cheese is a goat´s cheese from the Spanish Region of Extremadura, protected by the Certificate of Origin (DOP). The goats´ breeds are Serrana Verata and Retinta. The cheese is made from raw milk with a maturity period of 60 days mínimum. It obtains its distinctive flavour from the milk produced by the autoctonous goats that are raised in the wild in a land characterised by its harsh conditions. Considered a delicacy in Spain since the XII C.

There are two varieties: with the crust covered in paprika or in olive oil.    

CURED ARTISAN SHEEP'S CHEESE IN BLACK TRUFFLE EXTRA VIRGIN OLIVE OIL

Delicious appertive portions of sheep´s pasteurized milk cheese immerse inExtra Virgin Olive Oil from the Arbequina variety of cold extraction locally produced and Black Truffle “Tuber Melanosporum”.It has an strong flavour and aroma evoking the planes in Don Quixote´s La Mancha. This exclusive infusion adds soft aromatic touches to the cheese. Artisan very exclusive product.

MIXED MILK ARTISAN CHEESE IN BLACK TRUFFLE EXTRA VIRGIN OLIVE OIL

Delicious appertive portions of sheep's and cow´s pasteurized milk cheese immerse in Extra Virgin Olive Oil from the Arbequina variety of cold extraction locally produced and Black Truffle “Tuber Melanosporum”. It has an intense flavour and aroma reminding you of Spanish pastures. The oil with the truffle infuses the cheese with soft aromatic touches. Artisan very exclusive product.

GOAT´S CHEESE WITH LOQUATS

Pasteurized goat´s cheese and dehydrated natural loquat. It has the full flavour of the goat´s cheese with a delicate touch of fresh loquat.

SEMICURED GOAT´S CHEESE WITH ROSEMARY AND OREGANO

Semi hard pressed cheese paste made with pasteurized goat´s milk. Natural crust matured with rosemary and oregano. It has a fresh taste with the aroma of these aromatic plants, which add a slightly sweet intensity. Matured for 1 to 3 months.

SEMICURED GOAT´S CHEESE WITH OLIVES

Semi hard pressed cheese paste made with pasteurized goat´s milk.  Cut green olives are being added to the paste. It has a soft taste of olives added to the characteristic taste of  goat´s milk. Matured for 1 to 4 months.

SEMICURED GOAT´S CHEESE WITH CARAMELIZED ONIONS

Semi hard pressed cheese paste made with pasteurized goat´s milk and caramelized onion bits added to it. The taste is very delicate and soft, slightly sweet and with a very special aroma. It is a very exclusive product. Matured from 1 to 3 months.

SEMICURED GOAT´S CHEESE WITH BOLETUS EDULIS

A very special semi hard pressed cheese paste made with pasteurized goat´s milk with natural crust. Portions of natural dehydrated Boletus growing in the wild and collected from the meadows in Extremadura are added to the paste. Intense taste and aroma. Matured for 1 to 4 months.

SEMICURED GOAT´S CHEESE WITH IBÉRICO HAM

A very special semi hard pressed cheese paste made with pasteurized goat´s milk. Natural crust. It has pieces of Iberian Bellota Ham added to the paste, giving a delicious contrast of flavours. Delicate aroma with more intense touches given by the Iberian Ham. Matured for 1 to 4 months. This is a star product and has been subject to the strictest quality controls. Patented recepy.  

SHEEP´S CHEESE WITH NATURAL BLACK TRUFFLE

Pasteurized sheep´s cheese and truffle. Virgin Olive Oil is added to its crust. Cured for 20 days. The cheeses are all hand made. Firm and semi soft paste with pieces of black truffle “Tuber Melanosporum”. The crust is very thin and it has spots from the truffle. 

GOAT´S CHEESE WITH NATURAL BLACK TRUFFLE

Pasteurized goat´s cheese and truffle. Virgin Olive Oil is added to its crust. Cured for 20 days. The cheeses are all hand made. Firm and semi soft paste with pieces of black truffle “Tuber Melanosporum”. The crust is very thin and it has spots from the truffle. 

CABRALES CHEESE

Cabrales Cheese is an artisan cheese made in the Spanish region of Asturias by the breeders themselves with raw cow’s milk or with a mixture of two or three types of milk from the area. All animals are fed exclusively from mountain pasture, to obtain the Certificate of Origin. The milk comes from their own production. Once made, the cheeses are moved to natural caves in the mountains where they begin to mature for 2 to 7 months subject to a 90% humidity and temperatures between 8ºC and 12ºC, encouraging the presence of a fungus called “Penicillium” responsible for its unique colouring.

 

Winner of best spanish cheese in 2013.

Best blue cheese in spain in 2013

Gold medal in gourmet 2015

Best Cabrales in the world in 2015

Supergold in the World Cheese Awards in 2016.    

MANCHEGO CHEESE

This is a cheese protected by the Certificate of Origin (DOP). Made with raw milk from Manchega sheep and without the use of any medicated products which may interfere with its elaboration process. It has a hard crust, free from parasites. The paste is hard and compact. Strong taste and aroma.

 

We offer three varieties depending on the length of time they are maturing: Semicured, matured for 60 days, Cured, matured between 4 to 6 months and Old Artisan, matured for 10 to 18 months.

GOAT´S CHEESE

Cheese made with unpasteurized goat's milk with a very characteristic touch. Intense flavour and creamy texture. Natural edible crust. Winner of several national awards.

We offer two varieties depending on the length of time they are maturing: Semicured, matured for minimum 45 days, and Cured, matured for a minimum of 2 months.

GOAT´S CHEESE WITH PAPRIKA FROM LA VERA

Semi hard pressed cheese paste with crust covered in sweet and sour paprika from "La Vera”. Made with goat´s pasteurized milk. It is white in the inside and red on the outside due to its maturation with paprika for a minimum of 25 days to 3 months. Slightly sweet flavour and aroma. 

SHEEP´S CHEESE FROM LA MANCHA WITH CHILI

Cheese made with pasteurized sheep´s milk. It is a multicolour cheese due to the addition of chili peppers to the paste. Matured for a minimum of 45 days. It is a delicious cheese, slightly hot due to the chili adding depth and freshness to the taste of the milk. It may be consumed with other dishes such as pasta, meat, etc.

SHEEP´S CHEESE FROM LA MANCHA WITH EXTRA VIRGIN OLIVE OIL

Artisan Cheese made with sheep´s milk from the La Mancha region. Immersed in delicious extra virgin olive oil from Cornicabra olives grown in the region. It adds another layer of taste and aroma to an already outstanding cheese. Strong flavour.   

We offer two varieties depending on the length of time they are maturing and type of milk: Old Reserved made with pasteurized milk and aged for 12 months and Old Artisan made with raw sheep´s milk and matured for 15 months.

OLD RESERVE SHEEP´S CHEESE FROM LA MANCHA WITH LARD

Cheese made with sheep´s pasteurized milk. Matured for over 15 months part of which are spent in contact with Iberian pork lard giving it its delicious flavour and soft creamy texture. It has an intense flavour and aroma.

OLD RESERVE SHEEP´S CHEESE FROM LA MANCHA WITH EXTRA VIRGIN OLIVE OIL & ROSEMARY

Cheese made with sheep´s pasteurized milk. Matured for a minimum of 12 months. Long term of maturing immersed in delicious extra virgin olive oil from the region and rosemary leaves giving it a fresh aroma and taste. It instantly transports you to Spanish meadows. Strong flavour.

CHEESE TORTA DEL CASAR

Sheep´s milk cheese from the Extremadura región with Certificate of Origin (DOP). The milk is cloted using sap and crushed seeds from a wild thistle called (Cynara cardunculus). It is matured for a mínimum of two months. It is very creamy and it is eaten by opening the top of the cheese, as if it was a top, and spreading the cream on bread.

1 / 1

Please reload