• 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.

Oveja al Romero Artesano
CHEESE, Raw Milk, Sheep milk, Castilla la Mancha

Castilla la Mancha

Oveja al Romero Artesano


Sheep milkRaw milk BRC IFS

Artisan rosemary sheep cheese is a Spanish cheese made in the style of the Manchego. Is the same cheese as the artisan Manchego but coated with rosemary and therefore not longer called Manchego. It is produced in the same dairy as the Manchego Gran Valle and the raw milk one. Our Manchego dairy keeps this old tradition alive even if it supposes a lot of handcraft and time to cover the cheese with the herbs, and ones the cheese has absorbed the rosemary aroma clean it and cover the cheese again with fresh herbs and iberic lard just as every family did since centuries. The rosemary which is one of the most revalent herbs of the Spanish countryside lend the artisan cheese a fresh flavour and a rustic look, different on the table. The cheese is firm but creamy and not dry at all.

Item Code
Degree of
Units x
Best Before
00053-01 2 kg 6 months Cylindrical 50% 2 Wax Paper 365 days Castilla La Mancha