• 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.

Cow milk
Mahon D.O.P. Bonvallis
Cow milk

Mahón D.O.P. Bonvallis

Mahon is produced with raw or pasteurised milk of the Mahonesa, Frisona and Pardo-Alpina cows on the Mediterranean island of Menorca in the Balearics.
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Tetilla D.O.P. Bonvallis
Cow milk

Tetilla D.O.P. Bonvallis

Semi-soft Galician cheese made from pasteurised milk of Rubia, Frisona or Pardo-Alpina cows. This cheese is easily recognizable by its characteristic pear-shape and smooth, fine, straw-colored rind.
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Arzua D.O.P.
Cow milk

Arzua D.O.P.

This delicious soft paste cheese is made with milk from Rubia Gallega, Frisian or Alpine Brown cows. The rind is smooth and thin, closed and straw yellow in color.
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San Simon D.O.P.
Cow milk

San Simon D.O.P.

San Simon is made from pasteurised milk of the Rubia, Gallega, Pardo-Alpina and Frisona cows. It’s a semi-hard paste cheese with a hard, smooth, birch-smoked rind.
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Cebreiro D.O.P.
Cow milk

Cebreiro D.O.P.

Cebreiro is a semi-soft cheese made from cows from the Galician Rubia breed, brown Alpine or Friesian breeds, or any of their crosses.
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L’Alt Urgell - Cerdanya D.O.P.
Cow milk

L’Alt Urgell - Cerdanya D.O.P.

It’s a cheese with a soft buttery taste, although intense and persistent. It has a soft and creamy consistency and a sweet and penetrating aroma.
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Azul Hojas
Cow milk

Azul Hojas

Fine blue cheese wrapped in sycamore leaves. Very creamy, with a pleasant long-lasting flavor.
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Los Beyos
Cow milk

Los Beyos

Made by skilled craftsmen from the mountains region of Picos de Europa (Asturias). Its paste presents a yellow-ivorish color with a non-flexible texture.
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Afuega’l Pitu D.O.P. Morcin
Cow milk

Afuega’l Pitu D.O.P. Morcin

It is a fresh, soft cheese molded by hand. Made with pasteurised afternoon milk from Friesian, Ratina, Roxa or Carreñas cows, the taste is creamy, tending toward acidic, with a natural, earthy aroma.
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Taramundi with Walnuts and Hazelnuts
Cow milk

Taramundi with Walnuts and Hazelnuts

It’s a semi-soft cheese with walnuts and hazelnuts added to the paste. It presents a yellowish uniform and supple texture with eyes of variable sizes. Provided with milk aromas and a slight acidity on the palate, this cheese offers a mild and balanced aftertaste, slightly persistent.
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Casin
Cow milk

Casin

Handcrafted raw milk cheese made exclusively from Casin cows. It’s one of the most ancient known cheeses from the region of Asturias, there are documents form XIII century that mention this cheese.

It has a piquant fine grained taste and a sandy texture.
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Peñamellera
Cow milk

Peñamellera

It’s an aged cheese, from soft to semi-cured. Its pale yellow paste is supple and dense, with a few small, irregular holes. Primary aromas with acid and dried herb nuances. Aftertaste of little intensity developing to freshness.
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Vidiago
Cow milk

Vidiago

It has a very soft, creamy elastic paste. Inside it is even and creamy, and its flavor is milky, mild and not at all greasy.
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Butter from the Picos de Europa
Cow milk

Butter from the Picos de Europa

This butter reflects the grazing lands it comes from in its rich, full flavor, enhanced by a deep, buttery yellow color, full intense aroma and dense smooth texture. A butter for real gourmets, produced from natural products and without any kind of artificial agents.
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