• 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.

    SKU: RLE2169 Categories: , , ,
  • 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”.

    SKU: RVNAVARR Categories: , , ,
  • MEMBRILLO CREMA (QUINCE) 400 GR

    Quince cream, a product made only with the flesh of the fruit, leaving a smoother and creamier texture.

    SKU: 28LE2400 Category:
  • 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.

    SKU: RLE2328 Categories: , , ,
  • 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.

    SKU: RLE2258C Categories: , , ,
  • ROCINANTE CABRA INFUSED RED WINE

    Pressed paste cheese made from pasteurized goat´s milk, naturally aged minimum 30 days infused with red wine.

    SKU: RLE2165C Categories: , , ,
  • 3 MONTH SPANISH MANCHEGO

    Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.

    SKU: RLE2250C Categories: , , ,
  • 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.

    SKU: RLE2165 Categories: , , ,
  • 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.

    SKU: RLE2152C Categories: , , ,
  • 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.

    SKU: RSP420 Categories: , , ,
  • 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.

    SKU: RMANROS Categories: , , ,
  • 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.

    SKU: RMANCH Categories: , , ,
  • ANTEQUESO, 6 MONTH AGED MANCHEGO DOP

    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, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.

    SKU: RMANAGE Categories: , , ,
  • MONTEVEGA, 12 MONTH AGED MANCHEGO DOP

    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.

    SKU: RMAN12M Categories: , , ,
  • MAHON

    The average ripening time to obtain the characteristic intense and slightly spicy flavour of our semi-cured cheese is about three months. The texture obtained is buttery and very nice to the taste.The cut is easy, showing a smooth surface, full and shiny.

    SKU: RMAHON Categories: , , ,