• 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

    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.

Carrat

. Posted in CHEESE - Goat's Milk

Catalonia

Carrat

Goat milkPasteurized milk

Made from pasteurized goat’s milk, it’s a soft paste cheese with ash dust covered rind in which a white–greyish mould develops. It has a developed taste despite its short maturation, its very creamy and lightly salted. Presented on wooden small box, it’s an artisan cheese made on a small dairy of the region of Catalonia. It has a square shape with a high of 4-6 cm. This cheese is made trough an acid type coagulation, with low amount of rennet, under low coagulation temperatures (20ºC-25ºC) and quite long coagulation time process (aprox. 18-24 hours).

Item Code
Aprox.
Weight
Degree of
Ripeness
Shape
Fat
i.d.m.
Min.
Units x
Box
Packaging
Best Before
Region
9700-01 350 g 21-30 days Square 57% 12 Vax Paper 60 days Catalonia