• 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.

Montenebro
CHEESE, Pasteurized Milk, Goat milk, Castilla y Leon

Castilla y Leon

Montenebro

Goat milkPasteurized milk 1. LONDON INTERNATIONAL  CHEESE AND DAIRY COMPETITION:  GOLDEN MEDAL 1995 and 1997. - 2. WORLD CHEESE AWARDS 2000: WINNER. - 3. GOURMET CHEESE AWARDS:  BEST GOAT'S CHEESE  PRIZE 2003. ISO9001

This creamy textured goat’s milk log was created in Avila, one of the nine provinces of Castilla y Leon (south-west of Madrid). To make this tangy cheese, it’s used the milk from the valley’s goatherds. As a result, this does set limits on production. It’s a soft-ripened, cave cured, and treated to a penicillin mold on the exterior cheese. The interior is slightly sharp, rich, creamy and delightful. It’s great with olives, piquillo peppers and fresh crusty bread. Pairs with Grenache or Albariño.

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i.d.m.
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Region
570030 1,4 kg 25 days Log 55% 3 Natural 180 days Castilla y Leon