Cheese

The whole Manchego “Curado” PDO cheese is a Spanish classic made from raw milk from Manchega sheep. Aged for 6 to 8 months, it has a firm texture and an intense, distinctive flavor. Its natural, oiled rind promotes a unique maturation process. Sold as a whole wheel weighing approximately 3 kg, it is ideal for cheese enthusiasts, specialty food stores, or restaurants. Sold by the wheel, weighing approximately 3 kg.

Buenalba Rosemary Sheep’s Milk Cheese is made from raw sheep’s milk and aged for 10 to 12 months. Its rosemary-coated rind gives it a delicate aroma and helps it retain a surprisingly creamy texture despite the aging process. A Spanish cheese with character, ideal for a cheese platter or a gourmet tasting. Approximate weight: 1700 g.

Ronkari AOP Roncal is a Spanish cheese made from raw milk from Latxa sheep, produced in Navarre in the Roncal Valley. Aged for 6 to 7 months at the foot of the Pyrenees, it has a firm texture and a balanced flavor that is mildly acidic, slightly tangy, and has a long finish. An essential choice for anyone looking to discover a great traditional Spanish cheese. Weight: 1 kg.

Idiazabal AOP cheese is a Spanish cheese made from raw milk from Latxa sheep, originating in the Basque Country. Aged for at least two months and lightly smoked, it has a firm texture and a distinctive, intense, and lingering flavor. Its aroma is well-balanced with a subtle smoky note. A true classic of Spanish cuisine. Weight: 1 kg.

The 900 g whole Manchego PDO “Curado” cheese is a Spanish cheese made from raw milk from Manchega sheep. Aged for 6 to 8 months, it has a firm texture and an intense, distinctive flavor. This small whole cheese is ideal for an authentic tasting experience, a cheese platter, or for discovering Manchego in a convenient size. Weight: 900 g.

The whole Manchego PDO “Semi-Curado” cheese is a Spanish cheese made from raw milk from Manchega sheep, aged for 3 to 4 months. Younger than the Manchego Curado, it offers a softer texture and a milder flavor, while retaining the typical character of Manchego. This small whole cheese, weighing approximately 1 kg, is ideal for an authentic tasting experience. Weight: 1 kg.

San Simón PDO Smoked Cheese is a Spanish cheese from Galicia made from cow’s milk and aged for approximately 45 days. Lightly smoked over birch wood, it has a smooth texture and a mild flavor with a slight tang. Its balanced flavor and subtle smoky aroma make it an ideal cheese for an appetizer or a cheese platter. Weight: 1 kg.

Idiazabal AOP cheese, sold in 275-gram portions, is a Spanish cheese made from raw milk from Latxa sheep, originating in the Basque Country. Aged for at least two months and lightly smoked, it has a firm texture and an intense, distinctive, and lingering flavor. Its smoky aroma remains subtle. Ideal for a cheese platter or a gourmet tasting. Weight: 275 g.

Manchego PDO “Curado” cheese, sold in 250-gram portions, is a Spanish cheese made from raw milk from Manchega sheep. Aged for 6 to 8 months, it has a firm texture and an intense, distinctive flavor. This portion is perfect for an authentic tasting experience, a cheese platter, or for trying Manchego in a convenient size. Weight: 250 g.

Manchego PDO “Semi-Curado” cheese, sold in 250 g portions, is a Spanish cheese made from raw milk from Manchega sheep and aged for 3 to 4 months. Younger than the Curado variety, it has a softer texture and a milder flavor, while retaining the characteristic flavor of Manchego. Ideal for tasting or as part of a cheese platter. Weight: 250 g.

Ronkari PDO Roncal cheese, sold in 200-gram portions, is a Spanish cheese made from raw milk from Latxa sheep, produced in Navarre in the Roncal Valley. Aged for 6 to 7 months at the foot of the Pyrenees, it has a firm texture and a balanced flavor—slightly acidic, with a hint of spiciness and a long finish. It’s the perfect way to discover a great Spanish cheese. Weight: 200 g.

San Simón PDO smoked cheese, available in portions of 220 to 250 g, is a Galician cow’s milk cheese aged for approximately 45 days. Lightly smoked over birch wood, it has a smooth texture and a mild flavor with a slight tang. Its subtle smoky aroma makes it a well-balanced cheese, ideal as an appetizer or on a cheese platter.