• 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 del Casar D.O.P.
CHEESE, Raw Milk, Sheep milk, Extremadura


Torta del Casar D.O.P.

Sheep milkRaw milkD.O.P. Torta del CasarD.O.P.

It is produced in the central and southern parts of the Extremadura region where the summers are long and hot and the winters are short and mild. As a result, a thin layer of top soil gives rise to herbaceous plants of high nutritional value as well as oaks, bushes, and cork oaks. Entrefina and Merina sheep graze upon these pastures yielding flavorful milk. Torta del Casar is made from sheep’s raw milk, salt, and the “cuajo” plant (Cynara Cardunclus, also known as artichoke thistle or wild artichoke) and aged for 60 days. This D.O.P. cheese has a fine, soft delicate rind with a yellowish color and light mold spotting. The interior is creamy and spreadable, almost spoonable. With a special aroma and strong mature taste, Torta del Casar is also slightly salty and bitter due to the use of the “cuajo” plant. Torta del Casar must be enjoyed at room temperature.

If the cheese is going to be consumed within a few days, the top of the cheese is removed as if removing a lid and the cheese is best served spread over lightly toasted bread. If the cheese is going to be consumed over a longer period of time, it is advisable to cut the cheese in portions when cold, wrapping and storing each piece individually. Suitable for Vegetarians.
Degree  of
x Box
95-01 1,1 kg Min. 60 days Cylindrical 45% 4 Shrink-Wrap 180 days Extremadura
8395-02 750 g Min. 60 days Cylindrical 45% 8 Shrink-Wrap 180 days Extremadura