Sheep cheeses are more intense, creamy and aromatic and are characterized by their slightly acidic, salty and buttery taste. In addition to its excellent flavor, there are many benefits of sheep cheese for our body.

Idiazabal PDO “Belai” 2,7 kg - The Iberians
Idiazabal Cheese
  Description 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. Is a sheep’s milk and hand made cheese that has a hard inedible outer rind.   Pairing Goes very well with dry white wines or young red ones.   Sensorial The flavor of Idiazabal cheese is intense with a marked “aged sheep's milk” character and some natural rennet flavor . 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.     Download the info sheet
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Roncari Blue Cheese - The Iberians
Roncari Blue Cheese
  Description 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.   Pairing Is ideal drunk with strong wines and sparkling wine.   Sensorial Compact cheese with some holes and blue mould. White to creamy colour with blue mould development. Lactic aroma and slightly acidic, strong taste and a creamy finish.     Download the info sheet
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Torta del Casar PDO - The Iberians
Torta Del Casar PDO
  Description 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.   Pairing A cheese which combines especially well with cava or champagne.   Sensorial Strong, pungent smell, small eyes and strong, slightly bitter taste.     Download the info sheet
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Manchego Cheese PDO
Manchego Cheese PDO
  Description Manchego is produced from sheep’s milk and comes from the La Mancha region, which is also the home of Don Quixote. It is made from pasteurised sheep's milk and is one of the most popular cheeses Spain. There are three main varieties – semi-cured, cured and Viejo(aged) Semi Cured, aged for 3 months and has a buttery texture and milk fruity flavour. Perfect to use in sauces, for cheese boards and croquettes. Comes in rounds between 3-3.5kg. Cured, is aged for 6 months has a crumbly texture and rounded flavour. This cheese can be used for cheese boards, pintxos or shaved and grated as a replacement for the popular pecorino or parmigiano. Wheels come between 2.6 to 3kg. Viejo is aged for 9 months, it is firm, more intense and crumbly in texture with a lingering palet. Fantastic combination with quince paste in desserts and also with pintxos de Jamon or other fine-cured meats. Wheels come between 2.8-3.2kg.   Pairing Great accompanied by a dry or semi-dry fruity white wine or a smooth red wine.   Sensorial Firm and compact cheese with small eyes. Slightly yellow colour and slightly acidic lactic aroma. Taste slightly acidic and medium to strong according to if semi matured or matured.     Download the info sheet
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