Our selection includes both the traditional and some revived cheeses of Spain. There is no doubt that producing excellent cheese is a labour of love often carried out in extremely isolated areas of this vast country. We invite you to work your way through our range - they really are worth it.

D.O. Pure ewes' milk
Manchego We stock Manchegos of varying maturities from different producers, so each is quite distinct from the other.

Villarejo Manchego D.O. An unpasteurised ewes´milk cheese from La Mancha. The semi curado matures for 3-4 months, the curado for 6-8 months. The dairy is a small family company using milk collected from neighbouring farms to make their artisan cheeses. The rind has the characteristic basket-weave pattern of cheeses from central Spain. The cheese is creamy but compact in texture with a long flavour and a slight bite. The curado was awarded a Bronze in the World Cheese Awards 2007.

Ojos del Guadiana Manchego D.O. An unpasteurised ewes´milk cheese from La Mancha. The curado & mini mature for 6-8 months, the extra mature for 10 months. The co-operative uses raw milk from local farmers. The cheese is fruity and full-flavoured.

Awarded Gold in the World Cheese Awards 2006.

Organic Fuentillezjos Manchego D.O.This wonderful organic, pasteurised, Manchego comes from a farm with 40 years of experience of traditional sheep rearing, and which has been producing organically for more than a decade. The cheese is made to Manchego D.O. standards and is cured for a minimum of 3-4 months under the eye of a master cheesemaker.

Díaz Miguel Manchego D.O. A pasteurised ewes´milk cheese from La Mancha, cured for 6 months. A typical Spanish Manchego with a smooth creamy texture and light nuttiness. Awarded a Bronze in the World Cheese Awards 2007.

Coquem Manchego D.O. A pasteurised ewes´milk cheese from La Mancha, cured for 9 months. The cheese is very compact and has a buttery, nutty flavour with a slight piquancy. Winner of numerous awards in Spain.

Zamorano

Vicente Pastor Zamorano D.O. An unpasteurised ewes´milk cheese from Zamora. The curado matures for 8-9 months, the limited availability Gran Reserva for 9-12 months. It is made with milk from Churra and Castellana sheep and moulded with a traditional basket weave design. The flavour is long and nutty with a pleasing sharpness at the finish. The flavour of the Gran Reserva is even more intense. Awarded a Gold in the World Cheese Awards 2006 and 2007. Also awarded "Best Spanish Cheese" in the World Cheese Awards 2006.

Aitona smoked Idiazábal D.O. black label. This unpasteurised ewes' milk cheese from Álava is made to D.O. standards and is matured for an extended period of over 9 months. The texture is firm and the taste sharp without bitterness, with a well defined character and balance typical of these cheeses. Awarded a Silver in the World Cheese Awards 2007.

Pure ewes' milk

Torta de Barros An unpasteurised ewes´milk cheese, cured for 2 months. Made from milk collected locally from herds of Merino sheep that pasture on the open land of the Barros region of Extremadura. Thistle flowers are used to make the rennet so the cheese is suitable for vegetarians. It is cured and turned by hand in traditional curing rooms. The flavour is strong with a well-balanced bitter sweet finish and herbal overtones, the aroma is pungent and the texture is soft and creamy. Awarded Silver in the World Cheeses Awards 2006

Villarejo Rosemary An unpasteurised ewes´milk cheese from La Mancha, cured for 6-8 months and coated with rosemary, it is gently infused with the herb´s flavour. Awarded a Gold in the World Cheese Awards 2007.

San Blas A pasteurised ewes´milk cheese from the Villarejo dairy in La Mancha, the semi curado is cured for 1-2 months and is creamy and buttery with a smooth, round flavour characteristic of sheep’s milk cheeses.

Cows' milk

Tetilla D.O. A pasteurised cows´milk cheese from Galicia, an area known for these cheeses, it is cured for 30 days and named for its flattened breast-like shape. It is mild and creamy with a slight pungency. Awarded a Bronze in the World Cheese Awards 2007.

La Peral A buttery mild blue pasteurised cows´milk cheese, cured for 2 months. Made by a small family-run dairy in the Concejo de Illas, Asturias, this creamy cheese has light blueing on the inside.

Torralba Mahón D.O. An unpasteurised cows´milk cheese from the island of Menorca, cured for 2 months. Its rind is rubbed with paprika and olive oil, giving it its characteristic aroma and taste. It is a salty full-flavoured, close-textured cheese.

El Benasqués This unpasteurised cows' milk cheese is produced in the beautiful Benasque valley in the heart of the Pyrenees, also known as the "Valle Escondido", or hidden valley. The family-run farm and dairy make this traditional artisan cheese with milk collected from the dairy's own farm. As well as grazing on natural mountain pastures, the cows' diet is supplemented with a diet of dry food, which means that the cheese maintains a consistent quality throughout the year. The cheeses mature slowly, forming a natural flora on the rind, in underground bodegas for 2-3 months, allowing their natural flavours to develop.

Goats' milk

Catí servilleta ecológico An organic cheese from Castelló, pasteurised and cured for approximately 1 month. The cheese has a distinctive shape from being dried in a cloth. It is close-textured with a clean fresh taste.

Garrotxa Mont-Bru A pasteurised goats´milk cheese from Catalonia, cured for 2-3 months. It is produced by a small family concern and has a creamy white paste and natural rind.

El Suspiro (meaning “the sigh”) This is a pasteurised soft rind cheese from Toledo in La Mancha, cured for 2-3 months. As a young cheese, it is white and very creamy, but with age a fuller flavour develops. It is soft and melting and has a yoghurty taste with a fine balance of sweetness and acidity. Awarded Gold in the World Cheese Awards 2005

Monte Enebro (meaning “juniper hill”) This is a pasteurised goats´milk cheese from Ávila, cured for 1-2 months. It is moulded by hand into the shape of a log, or mules hoof, as they call it in Spain. The crust has natural growth of penicillin moulds with a white paste which is very smooth and rich in cream. Gold Medal winner 5 times over in the UK, including the World Cheese Awards 2006 & 2007, plus the winner of numerous awards in Spain.

Payoyo This pasteurised cheese is made from goats’ milk and is matured for a minimum of 2 months. The cooperative dairy is situated in a small, typically Andalucian town in the mountainous area of Sierra de Cádiz. The high levels of rainfall and the altitude mean that the goats graze on pastures of the highest quality, which is reflected in their milk. Awarded a Silver in the World Cheese Awards 2007.

Blended milk

Record Ibérico This is a blend of pasteurised cow, goat and sheep milks from La Mancha, cured for 3 months. It is Spain’s most widely consumed cheese and is generally mild, the texture and flavour varying according to maturity.

Valdeón Picos de Europa Made from pasteurised cows´ milk, blended with goats´milk when the former is in short supply, and cured for 2 months. This cheese is made in the misty green mountains of León in northern Spain, the Picos de Europa. It is a semi-soft blue veined cheese which is wrapped in maple leaves. It is rich in flavour and creamy in texture. Blue Cheese Award in the Best Spanish Cheese Awards 2005, awarded by the Ministry of Agriculture, Spain. Awarded a Bronze in the World Cheese Awards 2007.

Cabrales This is a 3 milk blend of cow, goat and sheep milks. It is an unpasteurised blue cheese from Asturias, which is cured in natural caves for 2 months. The flavour of this cheese ranges from rich, creamy, sharp and strong, to extraordinarily pungent and eye-wateringly sharp. With age, the cheese can blue completely leaving almost no yellow paste and its texture becomes crumbly.