Square cheese from Menorca made from pasteurised cow’s milk and aged to form a buttery firm texture. Miniature sold with its lid pre-cut and including special knife to make a great aperitif. A versatile, delicious PDO cheese which can be consumed in flakes or sliced.
Ideal above as an aperitif (with crisp white wine or cava) or with salads, carpaccio, pasta, risottos or for cooking in a sauce. Makes a more buttery and economical alternative to parmesan. Also fabulous sliced on a cheese table. Figs and grapes accompany particularly well.
This cheese goes fabulous with crisp white or rosé wines.
Firm, hard and flaky texture. Intense aroma reminiscent of butter, leather and wood.
The most famous and strongest Spanish Blue Cheese, made from raw sheep’s and cows milk, plus penicillium roqueforti mould and matured in caves in the Picos de Europa, Asturias.
Ideal in salads, with honey and/or nuts, simply enjoyed with bread or even for cooking.
This type of cheese is ideal drunk with strong wines. A sparkling wine is perfect with this too as it refreshes the mouth and eliminates any excess fatty taste.
Complex – soft and creamy, yet crumbly. Intense taste which suggest fermented fruit, mould and yeast, with a tangy, spicy aftertaste.
Artesanal Cheese from Catalonia made from pasteurised goats cheese. Accompany with bread and olive oil, fruit or jams. Perfect with salads.
A cheese which combines especially well with a crisp, cask-aged white wine or a young red wine.
Firm but elastic textured cheese without holes which becomes soft and velvety in the mouth. Creamy taste with notes of the forest in the Autumn.
Idiazabal smoked artisan raw milk cheese is a classic from the Basque
Country. It is a cheese that brings us the pastures and landscapes of the mountains
and valleys of the Basque Country. Slightly smoke and with floral notes. Intense
aromas and taste.
Idiazábal cheese should have an intense, pungent and clean odor. There should be an absence of foreign odors.
It is a compact cheese with a not very pronounced elasticity, quite firm, where you can find granules when chewing it, without becoming lumpy.
The more ripe it is, the less moisture it will have, and therefore less elasticity and a more brittle and hard texture.
The flavor of Idiazábal cheese is intense, “filling the mouth”, balanced, clean and consistent with a marked “aged sheep's milk” character and some natural rennet flavor provided it has matured long enough. It has a spicy tone and there must be an absence of bitterness. Its salinity is medium.
After a tasting, it leaves a lingering aftertaste of its characteristic flavor.
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Mahon is a semi cured cow's milk cheese aged for 3 months and is also known as Queso Mahón-Menorca, (because of its origin), it represents the excellence in Menorcan cheese from Balearic island. It is full flavoured with a creamy lactose note that fills your mouth with the sweetness of milk. It is great in cooking sandwiches or pizzas. It comes as a pressed cheese paste, with parallelepiped shape with rounded edges. Combining sobrasada (a fermented chorizo) with melted mahon is an excellent match with toast or in a crunchy roll.
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Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a
minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine
during ripening to give the rind the characteristic color and aroma.
A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked
during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of
goat’s milk and cream. The texture is creamy and elastic. The pate is semi-soft with small
eyes, ivory white, slightly acidic and creamy to taste. On the outside, the rind appears
purple, characteristic of red wine baths during maturation. As with other Spanish cheeses,
Queso de Murcia is eaten with beer or wine or as a part of meal with fruits & nuts.
Made in the town of Roncal, in the Basque region of Northern Spain, some call this sheep’s variety blue cheese the Roquefort de España. Due to its velvet and creamy texture and smooth flavor this cheese can be used in sauces, for croquettes, salads, compotes, cheese boards and for desserts. Wheels come between 1.2kg - 2.4kg.
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Caramel coloured with a golden interior and tiny eye, San Simon is a smoked cow’s milk cheese from Galicia in the shape of a teardrop. The subtle smoked flavour comes from ageing the cheese on birch wood. The distinct smoke flavour permeates the moist, malleable paste that finishes creamy and luscious. Only four producers make this cheese in Spain. Used for creams, sauces, textures, desserts, jellies, foams and cheeses boards.
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Delicious and pungent cheese from Extremadura in Spain made from raw sheep’s milk and vegetable - based rennet which gives it its unusual taste. The cheese has a semi-solid lid but a soft texture at room temperatura for dipping. It won a bronze medal in the 2019 World Cheese Awards.
Great to decorate a cheese platter and goes particularly well with strong flavours such as meats, anchovies, or in sauces or on pizzas even! Very enjoyable too with breadsticks as a dip/ tapa to share, or to spread on bread.
A cheese which combines especially well with cava or champagne.
Strong, pungent smell, small eyes and strong, slightly bitter taste.
Truffle everything: Bread and pizza doughs, parmentier, sweet potato purees, potatoes or pumpkin cream. Also mix it with minced meat to make fillings. And for truffled desserts like ganache or white chocolate. And as far as your imagination takes you.
98% wild tuber melanosporum, 1% tuber melanosporum juice and 1% salt.
Shelf life and storage
Once opened, keep refrigerated and consume within 5 days. Unopened, 36 months.