We have access to over 100 regional and speciality cheeses from Spain.
We choose to provide you with only the best cheeses from these areas made by traditional artisan processes.
Below is only a very small selection of those available to you, so contact us for a fuller range or if you are looking for something in particular.

Sheep
Manchego (D.O.)
Made in Castilla La Mancha with sheep’s milk Manchego has a firm texture and a lovely buttery/nutty taste with a lingering bite. Available in a variety of ages to suite every preference.
Idiazabal (D.O.)
Made in the Basque Country and Navarra with un-pasteurised sheep’s milk Idiazabal has a strong flavour and aroma with a slight piquancy. A firm texture with an underlying smoky note.

Goat
Murcia Al Vino (D.O.)
Made in Murcia with pasteurised milk from murciana goats Murcia al Vino has a wonderful buttery and creamy texture, slightly sweet with citrus tones and a lingering aroma of wine.
Garrotxa
Made in the Cataluña region with milk from murciana and granadina goats, Garrotxa has a smooth texture, a fresh delicate flavour, nutty with citrus tones.

Cow
Tetilla (D.O.)
Made in Galicia with pasteurised cow’s milk Tetilla has a wonderfully smooth and creamy texture and a buttery flavour.
Mahón (D.O.)
Made on the island of Menorca using un-pasteurised cow’s milk Mahón has a smooth texture with a sweet and fruity aroma.

Mixed
Cabrales (D.O.)
A renowned blue cheese from Asturias in Northern Spain. Made from blended cow’s, goat’s and sheep’s milk Cabrales is traditionally wrapped in leaves and matured in caves. It has a creamy texture, a complex flavour and a powerful bouquet. Locals accompany it with sidra (cider) and are known to mix the two into a paste.
Ibérico (D.O.)
Smooth texture and creamy taste Iberico is a very popular cheese as it is great for cooking and eating and is excellent with Spanish red wines.

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