Cheese

at our shop you can try some of the best varieties of cheese from all over Spain

Mixed milk cheese

Mixed milk cheese is made from two or more types of milk - cow's, goat's or sheep's - and is among the most produced and consumed in Spain. The reason for this is that herds there are often mixed. Mixed cheese is often distinguished by the best of each of the milks used for its production.

Сирена | La Casa Iberica
Hard mixed cheese García Baquero Reserva 12

made of sheep's, cow's and goat's milk and matured for 12 months; the taste is characterised by rich sweet and fruity nuances

Сирена | La Casa Iberica
Soft mixed cheese El Ventero

made of cow's, sheep's, and goat's milk and matured for about a week; light in taste, with a fresh aroma and a distinctive texture

Сирена | La Casa Iberica
Hard mixed cheese Manzer

made by hand of cow's, sheep's and goat's milk and aged between 4 and 7 months; the taste is soft and very fragrant, with a memorable aftertaste

Сирена | La Casa Iberica
Semi-hard mixed cheese Cerrato

made of sheep's and cow's milk and matured for up to 3 months; due to the high milk content it has a rich, yet balanced taste

Сирена | La Casa Iberica
Semi-hard mixed cheese Ribera De Zancara

made of cow's and sheep's milk; it has a clean taste that highlights the acidity of the cow's milk and the deep buttery taste of the sheep's

Сирена | La Casa Iberica
Hard mixed cheese Legado Ibérico

made of cow's, sheep's and goat's milk; taste-wise, the acidity of the cow's milk, the aroma and spicy notes of the goat's and the oiliness and deep taste of the sheep's milk stand out

Сирена | La Casa Iberica
Semi-hard mixed cheese Aro

made of pasteurised cow's, goat's and sheep's milk

Сирена | La Casa Iberica
Semi-hard mixed cheese San Salvador

made of cow's, goat's and sheep's milk; the cow's milk provides the taste base and a hint of acidity, the goat's milk gives the white colour and light spiciness and the sheep's one improves the taste and aroma

Sheep's milk cheese

Sheep are the most common livestock in Spain, once bred for their wool and today - for cheese production. Some of the best Spanish cheese is made of sheep's milk and many of its varieties have protected designations of origin (DOP), such as the famous Manchego cheese.

Сирена | La Casa Iberica
Semi-hard sheep's milk Manchego cheese Artequeso

made of raw milk from Manchego sheep and matured between 3 and 5 months; its texture is creamy with a slight spiciness and a typical of sheep's milk aftertaste

Сирена | La Casa Iberica
Hard sheep's milk Manchego cheese Artequeso

one of Spain's most prestigious cheese varieties made of Manchego sheep milk; it matures for 12 months in a cellar and has a very specific taste

Сирена | La Casa Iberica
Hard sheep's milk cheese Boffard

made of raw sheep's milk and matured for at least 8 months; the cheese has a pronounced, slightly spicy and very long taste with a nutty aroma

Сирена | La Casa Iberica
Hard sheep’s milk cheese Flor D’Esgueva

made of raw sheep's milk and matured between 6 and 9 months; it has a rich, creamy and intense taste with spicy notes and its aroma slightly reminds of walnuts

Сирена | La Casa Iberica
Semi-hard sheep's milk cheese COVAP

made of pasteurised sheep's milk and matured between 90 and 120 days; its taste is pleasant, balanced and suitable for serving with wine and delicacies

Сирена | La Casa Iberica
Hard sheep's milk cheese Torre Campus

made of the best raw sheep's milk and matured for at least 7 months; with a firm, yet oily, melting texture and a balanced taste with a slight aroma of fruit and nuts

Goat's milk cheese

Goat's milk cheese is distinguished by its rich aroma with light spicy notes - this is due to the goats' nutrition which often consists of plants and pastures that are inaccessible to other farm animals. The best goat's milk cheese is made from the Murcia goats' milk. 

Сирена | La Casa Iberica
Semi-hard goat's milk cheese Maxorata

made of the milk of goats that graze wild marjoram; its taste is slightly sweet with a certain spiciness and it's covered with smoked paprika

Сирена | La Casa Iberica
Semi-hard goat's milk cheese Cabra Romero

made of pasteurised goat's milk and matured for about 2 months; the cheese is covered with lard and a generous amount of rosemary which gives it a slight spiciness

Cow's milk cheese

The best cow's milk cheese in Spain is made from local breeds bred in remote, hard-to-reach places. Geographical isolation has led to an exceptional abundance of different types of cheese, many of which have the status of protected designation of origin (DOP).

Сирена | La Casa Iberica
Soft smoked cow's milk cheese San Simon Da Costa Quesar

made of cow's milk in Galicia and matured between 30 and 45 days, afterwards it's smoked with birch wood; the cheese taste is mild, with hints of spices

Сирена | La Casa Iberica
Soft cow's milk cheese Tetilla Quesar

made of pasteurised cow's milk and matured for at least 7 days, its name comes from the cheese pear-like shape, resembling a woman's breast; it has a mild, salty taste and oily aroma

And more...

stop by to try on the spot or order for home!
Spanish wine

white, red and rosé from the best and most famous regions of the Iberian Peninsula

meat delicacies

a wide selection of jamón, salchichón, chorizo and other selected sausages 

Spanish products

a variety of Spanish olive oil, olives, rice, sweets and others 

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