This is a delicious artisan-made large Manchego round, made using unpasteurised ewe’s milk cheese and cured for over 12 months. It has a crumbly texture and superb, rich, tangy flavour. Great eaten with membrillo; drink with a full-bodied Reserva wine from Rioja or Ribera del Duero, or a glass of amontillado or oloroso sherry. – 3kg.
A small round of artisan-made top-quality Manchego, made from unpasteurised ewes milk and cured for around 4-5 months. This is a semi-hard cheese, with a rind bearing the basket weave design typical of cheeses from central Spain. It has a smooth creamy texture, and a mild tanginess combined with a nutty and honeyed flavour. Great with an oaky white Rioja, a Reserva red Rioja or a glass of Amontillado Sherry. – 1k.
A large round of artisan-made Manchego cheese, made solely using the unpasteurised milk of the Manchega sheep; cured for around 5 months to give a smooth creamy texture and well-rounded buttery flavour with a salty tang. Great with membrillo, and to drink, an oaky white Rioja, a Reserva red Rioja or a glass of Amontillado Sherry. – 3kg.
A small round of medium-hard pasteurised goat’s milk cheese, mild in flavour, coated in fragrant rosemary leaves; the combination of these two flavours makes a great cheese, fantastic on a mixed cheeseboard, in a picnic, with our delicious fig and almond wedges, or served with apples.
This Mahon is hand-made from unpasteurised cows milk on the island of Menorca; it is a square cheese with rounded-off edges, a smooth, firm texture and an aroma of fresh peaches, created by rubbing the rind with paprika and olive oil. The Mahon matures naturally over a 3-4 month period and takes the shape of the linen cloth in which it is wrapped. – 850g.
Manchego cheese is the best known Spanish cheese, and these wedges are artisan-made in La Mancha solely from the unpasteurised milk of the Manchega sheep. They are cured for at least 4 months to give a cheese that is creamy and full-flavoured, and vacuum-packed to keep their freshness.
This large round of Manchego is made by the same supplier as our Manchegos with a Denomination of Origin, using unpasteurised sheeps milk in the same way as his other cheeses, and cured for around 5 months to give it a full flavour and buttery texture with a salty tang. It does not have a Denomination of Origin from La Mancha, which gives it a lower price point. – 3kg.
Murcia al Vino Drunken Goat is a small round of white, medium-textured pasteurised goats milk cheese, made using the milk of the Murciana Goat. The natural rind is dipped twice during the ripening process in red wine, so that the cheese absorbs the fruity, slightly spicy flavour and aroma of the wine and also gives it its nickname of the ‘Drunken Goat’! Best drunk with a young red wine to complement the winey flavour of the cheese.
From the same supplier as our Tetilla cheese in Galicia, we have this delicious cone-shaped cheese made from pasteurised cows milk. The word 'Bufon' refers to the shape of the cheese, which is like a jester's cap (Buffoon in English!). It is lightly smoked over birch wood to give a delicate smoky flavour with a nutty after-taste. Excellent as a breakfast cheese, in cooking for stuffings or as a melted cheese. – 600g.
A small round of wood-smoked cheese made from unpasteurised sheeps milk, made using the milk of the shaggy-haired Lacha sheep from the Basque region of Spain, high in the Pyrenees mountains. It is cured for around 9 months, and has a close texture with tiny holes, a fragrant smoky aroma and nutty taste. Great eaten with membrillo, apples, or melted on toast; and to drink, an oaky white rioja or a glass of Spanish cider, as drunk particularly in the north of Spain where this cheese comes from. – 1kg.
The famous cheese from Galicia, made from pasteurised cows milk, shaped to resemble a womans breast. It is pale creamy white in colour, with a soft consistency and small, regularly distributed holes. It has a smooth, mild, almost buttery flavour. Excellent as a breakfast cheese, in cooking for stuffings or as a melted cheese; it is classically eaten with Membrillo, the quince jelly. To drink: a young, fresh white or light red Rioja. – 800g.