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CHEESES

Cheese-making in Spain is a tradition which goes back hundreds of years. However, in spite of the technical and industrial advances, the element of craftsmanship has never been lost in the production process. Of course to go with your cheese-tasting, we recommend that you choose any of the wines produced in the vineyards in our country. You will discover an ideal combination.
When you try Spanish cheese, you’re bound to want some more. It’s impossible to resist. If you wish, take some home with you as a souvenir or as a gift for friends and family; they’re sure to love you for it.

Aged Pasteurized Goat's MilK Tronchon IGP
In Stock
CHEESES

Tronchon IGP (Aged Pasteurized Goat's MilK)

Ref. 2071
$23.49
1 Reviews
Type: Ripened natural goat milk cheese.Approx. weight: 1,2 Kg. 

 Cheese produced in the Region of Valencia in the province of Castellón. Made using pure, natural goat milk, with a very aromatic, creamy flavour, ripened for 1 month to produce a soft cheese. Its delicious flavour is reminiscent of home-made cheeses from the past.

 Rind colour:...
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PAYOYO PAYOYO 2
In Stock
CHEESES

PAYOYO

Ref. 2124
$35.80
1 Reviews
1/4 Wheel Approx. 1.08 lb  1/2 Wheel Approx. 2.20lb  Whole Wheel Approx. 4.20-4.5lb  (15% Discount) Straw yellow rind. Taste: This cheese has a straw yellow colour and it melts easily.  Milk: Goat's Milk 85%, Sheep's Milk 15%.Aging: 120 days
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LA SERENA PDO LA SERENA PDO 2
Out of stock
CHEESES

LA SERENA PDO

Ref. 2054
$29.87
1 Reviews
Weight: 1/2 Wheel:  1.1 lbs. Approx. Weight: Whole Wheel: 2.2 lbs. Approx. Cheese of cylindrical form, elaborated with raw milk of sheep merina and vegetable rennet. Creamy and melting, mild flavor and great personality. Jewel of our agrarian cultural heritage.
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OLAVIDIA OLAVIDIA 2
  • New
Out of stock
CHEESES

OLAVIDIA

Ref. 2194
$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...
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