• Iberico

    Manchego D.O.P. Gran Valle de Montecelo

    Manchego Gran Valle de Montecelo comes from the most awarded dairy in la Mancha, being the most awarded Manchego in the World Championship Cheese Contest in Wisconsin and can look back on three generation of cheese making history.

  • Iberico

    Iberico Bonvallis

    The blend of milks allows it to obtain the grassy, herbaceous flavors of the goat’s and sheep’s milk while maintaining the smoothness of cow’s milk. This firm cheese is mild, yet tasty and aromatic.

  • Iberico

    Natural Bonvallis Quince Paste

    Quince paste is called Membrillo in Spanish. The word membrillo derives from Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. Quince paste is a traditional Spanish delicacy since medieval times.

  • Iberico

    Bonvallis Marcona Almonds

    Spanish Marcona Almonds are the most appreciated of all varieties. Crunchy and smooth, Marcona Almonds are native to Spain and are considered as a delicacy worldwide making them available in very limited supplies.

  • Iberico


    Picos are little sticks of crunchy bread, very typical from Andalucía. This traditional and very popular product is all natural, made of flour, extra virgin olive oil, water, yeast and salt.

  • Iberico

    Figs and Almonds Cake

    This traditional energy bar of Spain its handcraft made without additives or preservatives following a 200 years old family recipe. It’s made only with Spanish figs, which are much better than the Turkish ones, due to their natural sweetness.

Zamorano D.O.P.
CHEESE, Raw Milk, Sheep milk, Castilla y Leon

Castilla y Leon

Zamorano D.O.P.

Sheep milkRaw milk D.O.P.D.O.P. ZamoranoWORLD CHEESE AWARDS: GOLD MEDAL 2009. BRCIFS

Vicente is one of the most outstanding cheese makers of Spain. His model farmhouse dairy as well as his cheese is basically a piece of art. The dairy takes care of every single detail, reason for which the production is very limited.

The milk used comes all from its own Churra sheep’s. The cheese is slowly ripened in special cellars with high humidity environment to encourage the formation of a natural rind. Every cheese comes with his wax seal, which makes him unique in Spain. Zamorano is typically aged for six to twelve months. The flavor is developed and intense without being too strong. It is piquant, buttery and oily in the mouth and persistent on the palate with an aroma of wine cellars and an aftertaste of walnuts. Subtle hints of caramel and grass burst through the buttery nature of the cheese, making it ideal to serve with ham, fruit and some crusty bread. The potency of this mature sheep’s milk cheese counterbalances well with Crianza red wine from Spain Don’t miss the opportunity to offer your most demanding clients this unique and authentic artisanal Zamorano cheese.

Item Code
Degree of
Fat i.d.m.
Units x
Best Before
1071 3 kg 12 months Cylindrical 45% 2 Vacuum 365 days Castilla y Leon
1073 3 kg 4-6 months Cylindrical 45% 2 Vacuum 365 days Castilla y Leon
1100 1 kg 4-6 months Cylindrical 45% 6 Vacuum 365 days Castilla y Leon