• 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.

Roncal D.O.P.
CHEESE, Raw Milk, Sheep milk


Roncal D.O.P.


Sheep milkRaw milkD.O.P. D.O.P. Roncal: 1. Bilbao International  Cheese Contest:  Silver Medal 94.  2: Grenoble International  Cheese Contest (France):  Silver Medal  1994.  3. Innsbruck International  Cheese Contest (Austria):  Silver Medal 2002. 1. La Seu d´Urgell Artisan  Cheese Contest:  Best Cheese 1995, 1996, 2002  2. Jaurrieta Pirinean  Cheese Contest:  Best Cheese 2005.

Miquel is one of the few artisanal cheese makers left in the Roncal Valley of the Navarra Pyrenees taking care of the old tradition of turning the best Latxa mountain sheep milk into his famous artisanal Zamorano cheese. The raw milk cheese reflects all the richness of the pasture of the valley. Slowly ripened in mountain air over the course of several months gives the cheese a rustic, nutty and olive flavor and a moist, smooth texture. It is protected by its natural hard, pale, gray-brown rind. It’s an exceptional cheese which reflects the tradition that the shepherds had held since centuries of the making process in the mountains of Roncal. Serrano ham, almonds, olives and membrillo (quince paste) all pair wonderfully with this tasty cheese. It can also be enjoyed grated or in thin slices to accompany vegetables.

Pairs wonderfully with Tempranillo and Grenache. Also perfect for Chefs improving all hot dishes and elegant food.

Item Code
Degree of
Units x
Best Before
0888-01 3 kg 6-12 months Cylindrical 50% 2 Natural 540 days Navarra
0888-02 2 kg 8-12 months Cylindrical 50% 4 Natural 540 days Navarra
0888-03 1 kg 8-12 months Cylindrical 50% 6 Natural 540 days Navarra
0888-04 400 g 8-12 months Cylindrical 50% 15 Natural 540 days Navarra