• 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.

Iberico Bonvallis
CHEESE, Pasteurized Milk, Blended milk, Castilla y Leon

Castilla y Leon

Iberico Bonvallis

Cow milkPasteurized milk Cincho National Awards: Silver Medal  2008 and 2000. · CINCHO NATIONAL AWARDS: GOLDEN MEDAL 2003. · GOURMET CHEESES AWARDS:  1ST PRIZE  2005. ISO9001

Iberico is a Manchego-style cheese, one of the most eaten in Spain and often sold as Manchego due to it is made in the same type of mold as Manchego, and therefore has the same hatched pattern imprinted into its rind. Iberico is made from a blend of cow’s (min 50%), goat’s (min 30%) and sheep’s milk (min 10%). 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. It has a smooth, lactic aromatic and creamy flavor. Great diced into salad and drizzled with extra virgin olive oil, sliced on crusty bread with some fresh fruit on the side, pairs well with cured meats, such as chorizo and Serrano ham. As an appetizer, Iberico thrills in the company of chilled fino Sherry.


Due to the cows milk percentage the Iberico is less expensive than the Manchego cheese.

Item Code
Aprox.
Weight
Degree of
Ripeness
Shape
Fat
i.d.m.
Min.
Units x
Box
Packaging
Best Before
Region
0667-16 3 kg 7 months Cylindrical 45% 2 Natural/Vacuum 365 days/150 days Castilla y Leon
0667-03 3 kg 6 months Cylindrical 45% 2 Natural/Vacuum 365 days/150 days Castilla y Leon
0667-19 1 kg 5 months Cylindrical 45% 6 Natural/Vacuum 365 days/150 days Castilla y Leon
0667-17 250 g 5 months Wedges 45% 12 V a cuum 150 days Castilla y Leon
0667-18 3kg 2 months Cylindrical 45% 2 Natural/Vacuum 365 days/150 days Castilla y Leon
0667-20 1 kg 2 months Cylindrical 45% 6 Natural/Vacuum 365 days/150 days Castilla y Leon
0667-24 150 gr 5 months Wedges 45% 24 Vacuum 150 days Castilla y Leon
0667-36 150 g 2 months Wedges 45% 24 Vacuum 150 days Castilla y Leo