• 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.

Torta de la Serena D.O.P.
CHEESE, Raw Milk, Sheep milk, Extremadura


Torta de la Serena D.O.P.


Sheep milkRaw milkD.O.P. SerenaD.O.P. ISO9001

La Serena is a very unique cheese due to the fact that this cheese is made exclusively from the whole and very thick raw milk of the Merina sheep which is famous for his wool and meat production in La Serena area of Extremadura.

Made with thistle-flower rennet, its paste is soft and thick and it has a natural washed rind. It has a very buttery flavor and a spreadable texture.The taste has bitter after-tones with an aroma of sheep’s milk. The cheese should be kept at 20ºC at least 24 hours before consuming in order to enjoy its optimal texture and flavor. The top should then be removed and the inside stirred to achieve a uniform paste ideal for spreading. The best manner to eat the cheese is to spoon it out. It is like a cheese fondue without cooking the cheese.

Item Code
Degree of
Units x
Best Before
8383-01 1,25 kg 60 days Cylindrical 50% 4 Shrink-Wrap 365 days Extremadura
8383-02 750 g 60 days Cylindrical 50% 6 Shrink-Wrap 365 days Extremadura