Savouries and sweets for the Gourmet in all of us !!
Spanish Artisanal Cheeses



Tetilla Cheese

Typically Galician Tetilla cheese is made from milk from herds of cows in the area, basically Friesians, Alpine Browns and Rubia Gallega.
Its flavour is creamy and slightly salty, its texture is fine and its colour yellowish ivory, although undoubtedly its greatest characteristic is the peculiar breast-like shape that gives it its name (tetilla means small breast). Originally, the master craftsmen modelled the cheeses by hand. It is curdled with animal rennet and its maturing, which lasts between 10 to 30 days, is carried out in the cool, damp environmental conditions of the Galician climate. Its Designation of Origin has existed since 1992.

Manchego Cheese

Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years.
Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
The designation queso manchego is protected under Spain's Denominación de Origen (DO) regulatory classification system and the cheese has been granted Protected Designation of Origin (PDO) status by the European Union.

Idiazabal Cheese


Idiazabal (also known as Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denominacion de Origen) in 1987.

In summer, the sheep migrate to higher pastures to graze on the blossoming, new grass. During this time, the artisanal cheese makers milk the sheep, make the cheese and leave it in the rafters to mature for a minimum ripening of 2 months. At the end of summer when the cheese makers return back to the lowlands with their sheep, the cheese has ripened and is ready for sale.

Idiazabal is produced in the shape of a cylinder, with a smooth and hard natural rind that is pale yellow to amber in colour. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it was drained. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red wine and cider.
PDO Idiazabal smoked cheese has won a Super Gold medal at the 2014 World Cheese Awards. It is declared as one of the world's 62 best cheeses. It is also available in natural flavour.

Garrotxa Cheese

Garrotxa is a traditional Catalan goat's milk cheese.   Almost extinct by the early 1980s, it has been revived by a young cheesemakers and goat farmers' cooperative in the Garrotxa area of Catalonia. The revival began in 1981, and the cheese has since become widespread in artisanal production.

Garrotxa is traditionally made from the milk of Murciana goats and aged in caves to enhance mold development and the resulting flavor.  It is described as having a powdery gray or grayish-blue rind, a firm texture, an ivory-colored interior, and an earthy flavor. The cheese is semi-soft.  Cheese wheels of Garrotxa are small (typically around three pounds) and mature relatively quickly in the humid Pyrenees.  Maturing time varies, but is typically between four and eight weeks. The cheese is pasteurized.

Garrotxa pairs well with crusty country bread, pears, and nuts, such as toasted hazelnuts & almonds & walnuts. It may be served as tapas or at the end of a meal. Garrotxa is sometimes described as a dessert cheese. The cheese is mildly acidic.

Wine pairing include white wines such as a Catalan Priorat or Pinot Gris, Verdejo, or Chardonnay with "texture to complement the cheese's buttery sweetness," or fino or dry amontillado sherry, to bring out the cheese's nuttiness.

Murcia al Vino Cheese

Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma.


It is a fatty goats’ milk cheese from the province of Murcia in the south-east of Spain. It has a Protected Designation of Origin. The cheese is made only from unpasteurized goats’ milk of the Murcian breed from registered herds. The term al vino refers to the washing of the rind with red wine during maturation.

The cheese has an agreeable creamy flavour, a slight saltiness and a mild aroma. Murcian wine cheese is coloured white to light cream and has a compact and elastic texture. The colour of the red wine baths does not permeate into the cheese. There are a few small cavities throughout the cheese.

Smooth and thin, the rind has a purplish-red colour as a consequence of the baths in red wine during maturation. There may be an indented criss-cross geometric pattern on the faces of the cheese.

As with many harder Spanish cheeses it is eaten sliced as a snack with beer or wine, or else as part of a meal with fruit or nuts.

Mahón Cheese


A soft to hard white cheese made from cow's milk, named after the natural port of Mahón on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe.

In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.

Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat. The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika. As it reaches maturity (around 10 months) it tends to have small misshapen holes and has some granularity. In general, all aged Mahón has a proliferation of tiny holes.

If you would like to buy this cheeses please contact us, we sell them at our events.

You can also buy whole wheels of cheese, average weight between 800 gr - 2.5 kg.