Extraordinary Food of Distinctive Quality
Torta-style cheeses are among the most unique cheeses in Spain and perhaps even the world. This is a handcrafted cheese made from the exceptional and pure raw milk from Finca Pascualete’s own flock of Extremadura Merino sheep. They graze on a variety of arboreal species, natural grasses, wild flowers and indigenous herbs that grow naturally…
There is no truer expression of the Navarra Mountain area than this Alain Idiazabal DOP cheese. Made with an adherence to ancient techniques, the milk from local wild-grazing herds and smoked over local beechwood, it’s as transportive as you can get. This Idiazabal is naturally coated and produced with pure sea salt (no additives).
Torta-style cheeses are among the most unique cheeses in Spain and perhaps even the world. This is a handcrafted cheese made from the exceptional and pure raw milk from Finca Pascualete’s own flock of Extremadura Merino sheep. The sheep graze on a variety of arboreal species, natural grasses, wild flowers and indigenous herbs that grow…
The best type of truffle cheese, Pastura con Trufa highlights the eye-opening notes in black truffle while not losing what’s special about the milk. Rich, buttery with notes of nutmeg, warmed milk and a hint of lanolin, this is a complex yet subtle gem.
For over a century the team at Queso Quintana has specialized in maturing and marketing cheeses. Quintana focuses specifically on cheeses with the Mahon-Menorca PDO designation: a truly focused operation located in Alajor on Spain’s Menorca island (just off the cost of Barcelona, Menorca is an official UNESCO Biosphere Reserve). The cheeses matured by Quintana…
Started in 1980, Toni Chueca, owner and master cheese maker, was a pioneer in the recovery of the cheeses typical from Catalonia, including Garrotxa. The Bauma dairy, located in Borredà, now is owned by a collection of goat farmers who sell their milk to Bauma, most notably David Blanco. The environmental conditions of the region…
The depth and complexity found in Vinagres de Yema’s sherry vinegars are the result of use of the solera aging method and the high-quality Palomino Fino grapes used in production. Vinagres de Yema also holds the highest level of food safety certification–no small feat!
The Asturias Kingdom is nestled in the northwest region of Spain. Lush meadows dotted with wildflowers are home to the Asturias cows, whose raw milk is at the heart of the cheesemaking at Rey Silo. The name Rey Silo itself means “King Silo,” an homage to the king of Asturias in the 700s. Aged in…
Pasamontes Manchego, made at the same location since 1896, has long been known as Spain’s best Manchego and has more recently been recognized as a consistent DOP winner. It is made proudly by Maria Dolores Palomares Pasamontes, who is the fourth generation in her family to carry on the cheese making tradition that was started…
Seven generations of the Nunez de Prado family have dedicated their lives to the production of extraordinary olive oil, and the family’s mill still crushes olives in the ancient way: under true granite stones. The family owns four different estates, housing over 100,000 olive trees (none of which are fertilized or sprayed with pesticides).