• 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.

CHEESE, Pasteurized Milk, Goat milk, Catalonia



Goat milkPasteurized milk WORLD CHEESE AWARDS: SILVER MEDAL 2006.

Soft-ripened goat cheese from Catalonia, made from pasteurised milk from local herds. Nevat is hand-formed with a cheesecloth, producing a rounded square with a turned up point in the middle. Nevat, which means “snowy” in catalan, owes its name to the white velvet mold of the rind fostered with penicillium candidum. It has a beautiful bloomy white rind and a semi soft texture. The paste is pale ivory with fully developed, long-lasting flavor, delicate rich and buttery with herbal notes and a sweet, mildly “goaty” tang. This stunning bloomy rind cheese is pretty amazing, simply serve with fresh crusty bread, perhaps some fresh fruit, and a bottle of chilled Cava from Catalonia.

Item Code
Degree of
Units x
Best Before
3950-01 2,4 kg 1 month Pumpkin 56% 2 Wax Paper 180 days Catalonia
3950-08 1,5 kg 1 month Bar 56% 3 Wax Paper 180 days Catalonia
3950-02 260 g 15 days Cylindrical 56% 6 Wax Paper 90 days Catalonia