Extraordinary Food of Distinctive Quality
Fontfleurie extra virgin olive oils opens with a smooth, delicate aroma where gentle sweetness takes the lead — think ripe banana, red fruits, and a whisper of green. On the palate, it is silky and refined, with medium intensity and layered notes of almond, red tomato, and green grass, balanced by fruity hints of apple…
Cuadrat Valley is a family-run olive oil estate in Les Garrigues, Catalonia, born from a story of resilience and return. Eighty years after the Spanish Civil War forced the Cuadrat family from their ancestral olive groves, granddaughter Evelyne and her family reclaimed the dream — building a 90-hectare sustainable estate and producing a premium extra…
Llagar de Oles is an extraordinary vinegar of artisanal elaboration following the Orleans method, of natural oxygenation and aging in Castaño casks, from apple varieties selected from their own harvest, which bring together all the beneficial properties of this totally natural product. Its moderate acetic content favors digestion and makes it ideal to accompany pickles,…
In 1993, the young brothers Roberto and Francisco Martínez Sopeña decided to materialize an idea that they had been slowly developing. Their romantic conception of the world of cider encouraged them to design a modern and functional winery, which would have all the technological advances at the service of quality and at the same time…
This beautiful marinated mature sheep’s milk cheese brings an authentic taste of Spain to your table. A staple that adorns tapas bar counters, Manchego cheese marinated in extra virgin olive oil combines two signature flavors of Spanish gastronomy into one. Quesos de Hualdo takes their mature Manchego Artesano (aged a minimum of 10 months) and…
The debut of this special cheese is 11 years in the making! This is a new and different Spanish blue cheese, matured for six months in an underground cellar on the banks of the Nalón River in Asturias. Raw cow’s milk curds are cut by hand with blue green Penicillium roqueforti, salted, kneaded, and molded…
Pi is the softest of the cheeses made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are left with more moisture in the curd at the time of draining, which allows its texture to soften. Pi has a rough moldy/bloomy rind with blue-green hints from the growth…
Lambda is a semi-soft sheep’s milk cheese made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are left with more moisture in the curd at the time of draining, which allows its texture to soften. Lambda has a soft pinkish-orange washed rind and a pungent aroma. Its…
This is a traditional Manchego cheese made with raw milk from the many free roaming Manchega sheep on the Hualdo Farm. The wheels are turned and brushed regularly (on wooden boards, which imparts a woody, vegetal flavor) throughout their maturation. The color of the paste deepens as it ages. This cheese has a firm and…
Sigma is an aged sheep’s milk cheese reminiscent of alpine traditions aged on wooden boards. Exposing the curds to temperatures over 40ºC imparts toasted, buttery pastry and toffee notes. Sigma has a natural, brushed rind with a supple paste. On the palate is fermented butter, cereal, and sweetness. Sigma is aged for 7 months.