Garrotxa cheese - The Iberians
Garrotxa Cheese
  Description Artesanal Cheese from Catalonia made from pasteurised goats cheese. Accompany with bread and olive oil, fruit or jams. Perfect with salads.   Pairing A cheese which combines especially well with a crisp, cask-aged white wine or a young red wine.   Sensorial 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.     Download the info sheet
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Lara & Sara Blue - The Iberians
Lara & Sara Blue
  Description Made with goat and sheep’s milk. Fatty melted cheese with blue cheese spread. The "Saanen" breed goat provides a very pleasant bouquet.   Pairing Pairing with red reserve wines. It goes well with sweet wines even with vermouth.   Sensorial Blue with a mild flavor, slightly spicy notes and somewhat bitter if the penicillium is well developed.     Download the info sheet
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Murcia al Vino PDO - The Iberians
Murcia al Vino Cheese PDO
  Description 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.   Pairing Best combined with young, fresh white wines or Rioja Spanish red wines.   Sensorial Firm and elastic texture with a mild to medium taste. Light wine bouquet.     Download the info sheet
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Smoked melted Cheese - The iberians
Smoked melted Cheese
  Description Made with goat and sheep’s milk. Fatty melted cheese spread. Aftertaste and great smell of birch smoke.   Pairing Pairs with barrel-fermented white wines. Also with Mencia-type reds.   Sensorial Semi-cured cheese with a mild flavor, with milky notes and a pleasant taste of nuts and butter.     Download the info sheet
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