Spanish cheese

Raw sheep\'s milk cheese from Latxa and Navarre.

Matured for 4-5 months at the foot of the Pyrenees in Navarre\'s Valle del Roncal.

Valle del Roncal PDO was the first Spanish PDO cheese.

Extraordinary texture and taste. Low acidity. A little spicy and long on the palate.

A good choice if you want to make a discovery.

Weight 1 kg

Raw goat\'s milk cheese covered with paprika.

Cheese from the Los Ibores region in Extremadura, where goat breeding is a tradition.

800 grs

The production of San Simón cheese combines a traditional recipe with the finest raw materials and know-how. Two special characteristics give this cheese its taste and quality: firstly, its basic raw material: cow\'s milk, from cows from the Galician region such as Rubia Gallega, Pardo-Alpina and Friesland, always produced in the region in compliance with health regulations; and secondly, to give it its most outstanding characteristic, the AHUMADO phase, which is smoking, in which the wood of a tree typical of the area is used: the BOULEAU.

1 Kg

Cheese from Pría in the Asturias region of northern Spain.

Smoked cheese made from cow\'s milk and brevis.

Light cheese with an intermediate paste type.

500 grs.

Matured for 11 months.

Black garlic gives this cheese a great taste. We recommend it for your cheese platters,

250 g

Raw sheep\'s milk cheese from Latxa and Navarre.

Matured for 4-5 months at the foot of the Pyrenees in Navarre\'s Valle del Roncal.

Valle del Roncal PDO was the first Spanish PDO cheese.

Extraordinary texture and taste. Low acidity. A little spicy and long on the palate.

A good choice if you want to make a discovery.

Weight 200 grs.

It\'s a very popular cheese in Spain.