Extraordinary Food of Distinctive Quality
The high sugar content of the white Spanish grape, Pedro Ximénez, balanced by the vinegar’s acidity, yields a dense, rich finishing or “sipping” vinegar that can also be a “sweet & sour” addition to salads, meats, and soups. Made in the time-honored tradition of solera aging through a series of barrels called criaderas. When the…
Mr. Roy is named in honor of the Galician cheesemonger who introduced cheesemaker Juan Luis to classic cheddars in England. The rare Guadarrama goat milk’s unique fatty composition, their diverse diet in the Dehesa, and the shifting flora in La Cabezuela’s maturation room in the mountains all lend to this cheese an ever-evolving range of…
An homage to the buttery cow’s milk English cheddars. Roy is named after a Galician cheesemonger who introduced La Cabezuela to the celebrated cheddar producers of Lincolnshire and Devonshire counties.
This unique bloomy cheese is made from the milk of a single herd of indigenous Guadarrama goats, a breed that Royuela/La Cabazuela is working on bringing back from the brink of extinction (cheesemaker Juan Luis is one of the only ones still making cheese from this breed). Delicate hand-salting allows for the flavor expression of…
In 1991, Quesos La Cabezeula was born of a dream to produce cheese based on traditional recipes. The Guadarrama goats, a local breed that lives in the Guadarrama mountains outside of Madrid since the 17th century, were in danger of becoming extinct. Wishing to save the breed and the local cheesemaking tradition, the Royuela-Campos family…
A seasonal, cylindrical version of Rey Silo White finishes its aging surrounded by apple pulp remnants of the cider pressing process (magaya) in a hermetically sealed barrel. For two months, the juice remaining in the magaya ferments and rehydrates the cheese with notes of cider. Both rind and magaya are edible. The paste is white…
This cheese tastes of vanilla, caramel and toffee bringing to mind honey, rose and violet. It is a cured cheese with a characteristic oval shape (not pressed) and minimum 3-month aging which sets it apart from other cheeses on the market. Pascualino, a raw milk cheese, has a smooth but firm blonde-whiteish paste with irregular…
A provocation for the senses, this pasteurized sheep’s milk semi-cured cheese is made according to a centuries-old shepherds’ recipe. It has an ivory-white appearance and small, irregular eyes sprinkling a creamy but consistent texture. Very aromatic, the touch to the mouth is soft, with a warm impression and a frank, but well-balanced taste. This cheese…
Piedad de Yturbe, Marquise of Belvís de las Navas, settled on the lovely Marbella coast during the 1940s. Ever since the Marquise’s descendants have been linked to this magical place at the southernmost tip of Europe. While exploring on the property, the current owner Sandro discovered ancient olive trees on the terraced hills, some of…
A sublime and elegant organic mountain EVOO made using heritage varieties from their ancient terraces. Trees, wildlife and mountain herbs thrive in the microclimate of their unique grove overlooking Gibraltar. Preserving the natural environment is paramount. Wild olive strains (Acebuchina) contribute complexity and aromas of freshly cut grass, ripe tomatoes, artichoke, and a hint of…