• 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

    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.

Castilla y Leon
Iberico Bonvallis
Castilla y Leon

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.
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Valdeon I.G.P.
Castilla y Leon

Valdeon I.G.P.

It has a strong, persistent flavor and is aromatic and buttery on the palate with acid and saline touches.
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Queso de cabra Bonvallis
Castilla y Leon

Queso de cabra Bonvallis

Bonvallis goat cheese is made with 100% pasteurised goat’s milk from the region of Castilla y Leon. It has a fresh texture and a creamy, acidic flavor.
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Fine Herbs Tietar
Castilla y Leon

Fine Herbs Tietar

Fresh cream farm cheese made from pure goat’s milk with a touch of garlic and fine herbs. Without additives. Rich and creamy flavor.
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Montenebro
Castilla y Leon

Montenebro

It’s a soft-ripened, cave cured, and treated to a penicillin mold on the exterior cheese. The interior is slightly sharp, rich, creamy and delightful.
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Entrepinares Sheep in Olive Oil
Castilla y Leon

Entrepinares Sheep in Olive Oil

The pieces darken slightly from the marinating process and pick up more flavor from the fruity intensity of the olive oil.
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Castellano Bonvallis
Castilla y Leon

Castellano Bonvallis

Semi-soft cheese, slightly creamy, with a rich flavor and tartness. Unique taste due to the elaboration process involving a mixture of three different milks.
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Valdeazul Bonvallis
Castilla y Leon

Valdeazul Bonvallis

Valdeazul is a rich, creamy, intensely-flavored cow’s and goat’s milk blue cheese wrapped in sycamore leaves, which contributes to theår distinctive appearance and complex flavor.
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Zamorano D.O.P.
Castilla y Leon

Zamorano D.O.P.

The flavor is developed and intense without being too strong. It is piquant, buttery and oily in the mouth and persistent on the palate with an aroma of wine cellars and an aftertaste of walnuts.
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Bonvallis Sheep Cheese
Castilla y Leon

Bonvallis Sheep Cheese

CINCHO NATIONAL AWARDS: SILVER MEDAL 2008.

This sheep’s cheese has a pleasant and delicious bouquet, which is tangy and fruity, with a pleasantly salty finish.

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Bonvallis Artisan Sheep Cheese
Castilla y Leon

Bonvallis Artisan Sheep Cheese

WORLD CHEESE AWARDS: BRONZE MEDAL 2009.

This sheep’s cheese has an intense piquant flavour that’s long-lasting on the palate.
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