Traditional ESP. semi-soft cheese. It is made of the best sheep's milk, La-Mancha grazing. Its production combines tradition and modern technology. The result is a full-bodied cheese with a fine and gentle scent. The cheese is excellent melted on bread, in salads or as such with good red wine.******
REGION: CASTILLA LA MANCHA
EL PASTOR VASCO IDIAZABAL D.O.
Traditionally, sheep's milk is hand-made with natural hazelnuts. Slowly ripened, under the influence of the Basque mountain air, the cheese has a rich nutty aroma. evenly sliced with fresh bread and red wine. Also deliciously baked in the oven, as part of a delicious meal. ***
AREA: PAIS VASCO
HORT DE SANT PATRICI MAHON D.O.
Half-smooth cheese. Cow's milk. From Menorcan Island. The fragrance is soft and fruity and grows richer when it grows older. Fits on bread, sauces, salads, pizza and pasta on the oven and fruit.
WINE CURED GOAT MURCIA AL VINO D.O.
Half-smooth goat's milk cheese from the Murcia Mountain Range. A full bodied and creamy, light goat milk scent. The bark is washed and brushed during the ripening with local wine, giving the cheese a unique color and taste.
Traditional semi-soft. Cow's milk. "Smoked cheese. Galician Mountains in the Region. Produced as a small family cheese. Cheese smoked with "Birchwood" Unique, mild and light-flavored aroma. Delight together with the "Membrillo Pastas".
TIPO CABRALES AZUL HOJAS
A delicious blue cheese, wrapped in "leaves of fig leaf". Very creamy and pleasantly scented cheese. Excellent with fresh bread, "Piparien". With roast and pasta and fruit, "Pears" ****
Very fine blue cheese, made with traditional methods of cow and goat's milk. The herd has grown tall in the Pico de Europa Mountains, Leon province. The cheese is matured in natural limestone caves. Its aroma is long and mellow. The creamy taste is melting in the mouth. Tasty fresh bread, biscuits and fruit. Ideal for cooking (sauces, pastries, salads and dip sauces).
AREA: CASTILLA LEON
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