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LA LEYENDA, FLOWERED BABY SHEEP’S MILK
Sheep cheese aged for five months and topped with edible rose, calendula, blue cornflower, jasmine and lavender petals. Exquisite sensory stimulation because of its fragrance, the blend of the characteristic flavor of cured sheep cheese with its floral essence, and its spectacular presentation.
The INTERNATIONAL TASTE INSTITUTE of Brussels has acknowledged the quality and unique flavor of this cheese, awarding it with its recognized three stars SUPERIOR TASTE AWARD.
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QUESERIA PRESTES, QUEIXO TETILLA
Regarding tradition, the raw materials and artisanal care with which Prestes manufactures its cheeses, they turn each product into an exquisite, high-quality and healthy food.
Pairs with young, acidic and fresh wines such as Albariño or Ribeiro. Also with lightly aged reds, sweet Muscat grape wines or even light beers.
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MAXORATA, QUESO MAJORERO
Maxorata is a Majorero cheese produced in Fuerteventura (Canary Islands) with pasteurized milk from the Majorera goat. This cheese has a creamy, smooth and buttery with a mouth-watering, long-lasting flavor and a tender yet firm texture. Fresh, rich flavor with subtle but lasting notes of walnut, juxtaposed with bright acid.
Maxorata has reaped numerous successes and prizes. It has received the Super Gold, Gold and Silver medals at several editions of the World Cheese Awards. It has also been distinguished with the 2018 Gold Medal and the 2016 Silver and Bronze medal at the World Championship Cheese Contest. In Spain, it was recognised as the best Spanish cheese at the 2017 Salón del Gourmet also winning the 2016 Golden Cincho award, among many others.
The Fuerteventura Goat
There have always been goats in Fuerteventura. Their presence on the island has been documented since the year 1402 with the arrival of the first European settlers.Fuerteventura’s native goat is the Majorera, a resistant breed perfectly adapted to our arid climate. It is considered a jewel of the Canary Islands’ livestock due to its dairy importance. It is one of the breeds with the highest milk production of arid areas in the world and is highly appreciated for the quality of its milk, which is dense, aromatic and rich in protein and fat.
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LA CUEVA DEL ABUELO, MANCHEGO DOP
Traditional cheese from La Mancha, made according to tradition, with natural bark and perfectly tuned. This cheese has been produced under the supervision of the Regulatory Board of Manchego DOP Cheese.
Pressed cheese, firm and easy to cut despite its long cure. Tasty and with a fruity touch, reminiscent of nuts like nuts; slightly spicy It is not very salty, with a slight and pleasant smell of sheep. Similar to Parmeggiano Reggiano or Grana Padano 24 months, Comté 18 meses, etc. Without a doubt, a great Manchego DOP.
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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.
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MITICA, V de NAVARRA AHUMADO (SHEEP)
Pure sheep matured cheese, elaborated in Navarre with sheep’s raw milk. A cheese coming from pastures, where the excellent habitat is the adequate to produce a cheese of exceptional quality. The sheep’s raw milk is the main basis for the elaboration of “V de Navarra”.
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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.
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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.
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ROCINANTE CABRA INFUSED RED WINE
Pressed paste cheese made from pasteurized goat´s milk, naturally aged minimum 30 days infused with red wine.
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3 MONTH SPANISH MANCHEGO
Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.
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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.
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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. -
SAN SIMON DOP
Fourth generation cheesemaker Javier and his wife make this teardrop shaped cheese in their home in Lugo, Galicia, which also doubles as a cheese plant. It’s a tiny operation with only 4 employes, and the care with which this award-winning cheese is made shows. Javier waits until the end of the process to smoke the cheese with birch wood for up to 90 minutes. It develops a lovely caramel colored exterior, a golden interior with tiny eyes and a subtle smoked flavor. Javier says the aroma reminds his customers of a time gone by, when their food was cooked over a wood-fired flame. We couldn’t agree more.
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LA LEYENDA, 10 MONTH AGED ROSEMARY MANCHEGO
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
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MAESE MIGUEL, 3 MONTH AGED MANCHEGO PDO
Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color. It comes in a 10-inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.
