Specialty Cheeses

Ibérico is perfect as a table cheese or tapas meal. On the outside it looks similar to its close cousin, Manchego, except it’s made with cow, goat, and sheep’s milk, creating flavors that are well-balanced and mild. Its semi-soft texture makes it easy to slice or cube. Our Ibérico is made in Castile y León, a region surrounded by mountains. Serve with ham, olives and fresh...

Idiazabal is made from unpasteurized sheep’s milk. The smooth natural rind covers a compact paste, with a few pinprick holes. It is dry, but not crumbly.

Mahón is sweet and fruity but can be slightly salty due to sea salt content in the grass the cows eat. The rind is generally an orange color due to it being rubbed with butter, oil, and paprika. As it reaches maturity (around 10 months) it tends to have small eyes and some granularity.

Majorero cheese is a goat milk cheese from Spain. Similar in texture to Manchego, this firm cheese has a milky, nutty flavor that goes well with various pear products. It is pale white in color, and comes in large wheels.

This Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

Using milk from their 6,500 Manchega sheep, Dehesa de los Llanos is one of the largest ranches in Castilla la Mancha. This is a true farmstead Manchego.

This unparalleled raw milk Manchego is exclusively produced using sheep’s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting,...

The cheese is made in Posada de Valdeón, in the Castile-Leon region of the northwestern Spain.  The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales.

This DOP cheese’s namesake derives from the town in the center of the region of production. It is made from the raw milk of the region’s Churra and Castellano sheep. While the rind has the familiar zigzag pattern of many Spanish cheeses, its flavor is all its own: deliciously sweet and nutty, with a touch of salt.