Cow’s milk cheese is characterized by having a creamy and smooth flavor. Its fat content is less than that of a goat cheese or a sheep cheese. In addition, the softness of this type of cheese makes it suitable for almost any type of palate.

Aged mahón PDO - The Iberians
Aged mahon PDO “Mercadal”
  Description 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.   Pairing This cheese goes fabulous with crisp white or rosé wines.   Sensorial Firm, hard and flaky texture. Intense aroma reminiscent of butter, leather and wood.    
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Capriche of Chaira - The Iberians
Caprice of Chaira
  Description Pasteurized cow's milk. Persistent, sweet and salty flavor; with a spicy and astringent touch.   Pairing It pairs with mature wines, with an enveloping and delicate body.   Sensorial Notes of nuts and a certain bitterness at the end.     Download the info sheet
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Cheese with paprika from La Vera - The iberians
Cheese with Paprika from La Vera
  Description Compact and creamy texture. Pasteurized cow's milk.   Pairing It pairs with young and fresh white wines.   Sensorial Very dairy flavor and with a taste of spicy paprika, floral and tropical nuances. Touch of nuts.     Download the info sheet
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San Simón da Costa DOP - The Iberians
San Simon
  Description 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.   Pairing Goes well with fruity white or rosé wines.   Sensorial Semi-cured cheese with a mild flavor, with milky notes and a pleasant taste of nuts and butter. After taste and great smell of birch smoke.     Download the info sheet
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Semi-mature Mahon Cheese Mercadal - The Iberians
Semi-mature Mahon Cheese Mercadal
  Description 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.   Pairing This cheese goes fabulous with dry white or rosé wines.   Sensorial Firm texture, easy to cut. Of medium-intense aroma reminiscent of fresh milk and butter. Mild taste which can be reminiscent of yogurt, caramel and olive oil.     Download the info sheet
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Tetilla Cheese PDO - The Iberians
Tetilla Cheese PDO
  Description Tetilla is a regional cow's-milk cheese made in Galicia ,in north-western Spain. The name tetilla (Spanish for small breast; the word is also the official name in Galician) describes the shape of the cheese, a sort of cone topped by a nipple, or a half pear.   Pairing Pairs with young acidic and fresh. Also with little aging reds, sweet muscat grape wines or even light beers.   Sensorial It has a mild flavor, with a somewhat creamy texture and a slightly acidic and mild salty flavor.     Download the info sheet
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