• 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.

Catalonia
L’Alt Urgell - Cerdanya D.O.P.
Catalonia

L’Alt Urgell - Cerdanya D.O.P.

It’s a cheese with a soft buttery taste, although intense and persistent. It has a soft and creamy consistency and a sweet and penetrating aroma.
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Nevat
Catalonia

Nevat

It has a beautiful bloomy white rind and a semi soft texture. The paste is pale ivory with fully developed, long-lasting flavor, delicate rich and buttery with herbal notes and a sweet, mildly “goaty” tang.
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Tupi
Catalonia

Tupi

Tupi is a traditional cheese, found throughout the Pyrenees Mountains of Catalonia. It’s made from hard goat cheese softened with olive oil and Aguardiente liqueur.
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Sant Mateu
Catalonia

Sant Mateu

It has a soft, elastic, creamy and melting consistency, with a smooth aroma suggesting butter and a frank, clean, fruity somewhat milky and slightly herbed flavor and very little acidity.
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Montcabrer
Catalonia
Montcabrer The cheese is first washed with vegetable oil and charcoal and then allowed to age for two to three months. It has a gray rind as surface mold mingles with the charcoal.
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Carrat
Catalonia

Carrat

It’s a soft paste cheese with ash dust covered rind in which a white–greyish mould develops. It has a developed taste despite its short maturation, its very creamy and lightly salted.
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Garrotxa
Catalonia

Garrotxa

It has a natural blue mould rind, due to the extremely humid climate of the area where it is produced.
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Ros
Catalonia

Ros

It has a natural rind coated with gray and brown molds. The interior is pale gold and firm, somewhat sweet in aroma and slightly earthy or nutty in flavor.
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Creamy Cheese Balls in Olive Oil
Catalonia

Creamy Cheese  Balls in Olive Oil

After the small ball cheeses are made they are placed on jars (either glass or plastic) in which aromatic herbs, thyme and rosemary are added and finally the jars are filled with extra virgin olive oil, which preserves the cheese for long period of time and adds the cheeses an extra tastiness.
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Cantell
Catalonia

Cantell

It has a washed rind of a slightly orange color, its consistency is creamy and somewhat elastic. The aroma is pronounced and the flavor is intense, full and complex.
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Aprime
Catalonia

Aprime

It is a cheese of a soft, elastic, creamy and melting consistency. It has a smooth aroma suggesting butter and a frank, clean, somewhat milky flavor and very little acidity and salt.
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