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

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 Galicia 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 birch.

1 Kg

Raw goat\'s milk cheese coated with paprika.

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

700 grs

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.

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 birch.

220-250 grams