CHEESES
$16.67
1 Reviews
Queso Tierno de Oveja El Valle
1/4 Wheel Approx. 1.5lb - 1.7lb 1/2 Wheel Approx. 3.2lb - 3,4lb (10% discount) Whole Wheel Approx. 7 lb (15% discount)
Creamy texture cheese. Mild flavor, with a special sweetness and subtle aromas reminiscent of fresh grass and caramel. of fresh grass and caramel. Enchanting on the palate. Cheese made with Pasteurized...
$8.98
Queso de Cabra al Romero- Rocinante
Pressed paste cheese made with pasteurised goat´s milk, with a minimum ageing period of 30 days.Cheese made from pasteurized goat's milk. Wrapped in a crust with natural rosemary leaf.
$9.49
Pressed paste cheese made with pasteurised Manchega sheep´s milk, with a minimum ageing period of 90 days.
Winner “Gran Seleccion 2010” Gold Medal Semi-Cured Manchego. MANCHEGO PDO SEMICURED has been awarded with a GOLD MEDAL
$22.29
Queso de Oveja Reserva EL ValleSheep's Raw Milk Sheep Aged Cheese Cheese with a minimum cure time of 270 days.
1/4 Wheel Approx. 1.5lb - 1.7lb 1/2 Wheel Approx. 3lb - 3,4lb (10% discount) Whole Wheel Approx. 6.6 lb (15% discount)
Cheese with a very fine texture that melts in the mouth. On the palate complex and with a marked personality, the result of...
$29.49
Queso de Oveja con ajo negro EL ValleSheep's Milk Cheese semicured
1/4 Wheel Approx. 1.37 lb 1/2 Wheel Approx. 2.75lb (10% Discount) Whole Wheel Approx. 5.5lb (15% Discount
Cheese with a firm texture and, at the same time, very creamy. Clean, smooth and elegant flavor. Very tasty. Slightly acidic with sweet notes. Mild aroma reminiscent of sheep's...
$16.78
1 Reviews
1/2 piece: 1lb approx. Whole Piece: 1.9 - 2.2lb (10% discount)
Two main characteristics of the cheese-making process stand out and give the cheese its particular flavour and aroma. First, the basic raw material: cows’ milk from Galician Blonde, Brown Swiss and Friesian breeds; the milk is always locally produced to the highest standards of hygiene....
$19.69
"Best Cheese in the World 2022, awarded at the World Cheese Awards. 250g - 8,82oz
In the first few days after leaving the cheese dairy, it's a compact cheese with notes of cream, yogurt, and fresh curd. However, as it evolves, it becomes creamier, almost reaching a liquid consistency, starting from the rind to the center, acquiring much more complex...