- Display 15 Products per page
-
ROCINANTE CABRA AL ROMERO, ROSEMARY
Pressed paste cheese made with pasteurized goat´s milk, with a minimum ageing period of 30 days.
Cheese made from pasteurized goat’s milk. Wrapped in a crust with natural rosemary leaf. -
ROCINANTE CABRA AL VINO GOAT/WINE
Pressed paste cheese made from pasteurized pure goat milk. Immersed in red wine for 48-72 hours. Curing time: about 1 month.
-
3 MONTH SPANISH MANCHEGO
Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.
-
ROCINANTE CABRA INFUSED RED WINE
Pressed paste cheese made from pasteurized goat´s milk, naturally aged minimum 30 days infused with red wine.
-
ROCINANTE OVEJA INFUSED W/CHILI
Pasteurized sheep´s milk, naturally aged minimum 120 days, with chili infused into the cheese and applied on the rind.
-
TRUFFLE SPANISH MANCHEGO
It´s a particular and different cheese made from sheep milk and pure black truffles quality. With a healing between 20 and 30 days, that surprises fans and pundits in the consumption of cheese and satisfies the most gourmet palates.
-
SLICED JAMON SERRANO REDONDO
Each piece is hand selected to guarantee the quality and service of which Redondo Iglesias prides itself on. These hams are cured no less than 15 months.
-
La Espanola, Anchovy Stuffed Olives
A product of Spain, these classic green olives with anchovies come in easy to open cans at 50 g each. Are great for entertaining, garnish or tapas.
-
LA ESPANOLA, CABRALES DOP SPANISH BLUE
A beautifully firm, robust blue prepared within the administrative region of Cabrales, located at the foot of the Picos de Europa Mountains in Asturias. The cheese is a mixture of raw cow’s milk, goat’s and sheep’s milk aged two to four months in naturally formed limestone caves.