DO Ibérica
PRODUCT CATALOG
SPANISH CHEESE
PRODUCT INDEX SPANISH P.D.O. CHEESE P.D.O. Arzua-Ulloa (cow milk) P.D.O. Idiazabal (sheep milk) P.D.O. Manchego (sheep milk) P.D.O. Murcia (goat milk) P.D.O. San Sim贸n da Costa (cow milk) P.D.O. Tetilla (cow milk) P.D.O. Torta del Casar (sheep milk) P.D.O. Valde贸n blue cheese (mix milk)
5 6 7 8 9 10 11 12
SPANISH ARTISAN CHEESE Sheep cheeses Goat cheeses Mixture cheeses
14 15 16
Spanish P.D.O. Cheeses
It is the most produced and consumed cheese in Galicia. Made by hand for centuries. It is from the 80’s that modernization of the sector begins with the introduction of the first steel tanks interiorizing, lactic ferments and industrial curds in the region of Arzúa. All this allowed better control of the production process, increasing the quality of the cheese. Tasting notes: Thin and elastic bark, seamless, color from pale yellow to dark yellow, bright and clean. Many times you girded with a cloth tape around it. Lactic taste slightly sour and slightly salty, like butter and yogurt. A higher cure gives sweet flavors, buttery and nuts. Creamy texture, pasta with few eyes and unevenly distributed.
PDO Arzua-Ulloa cheese PDO Arzua-Ulloa cheese PDO Arzua-Ulloa cheese
100% cow milk 100% cow milk 100% cow milk
cured 20 days cured 20 days cured 30 days
whole piece whole piece whole piece
vacuum packaging vacuum packaging vacuum packaging
approx. weight 500 gr approx. weight 1 kg approx. weight 3 kg
5
The Designation of Origin “Idiazabal” born in 1987 to defend shepherds of Latxa and Carranzana sheep and to guarantee the origin and quality making of the authentic Idiazabal cheese to consumers. Cured tasting notes: Hard and smooth bark, pale yellow or whitish gray. Homogeneous colored interior, mate, from ivory white to pale yellow. Odor intense, distinctive, penetrating, clean, reminds evolved milk sheep. Compact, with an elasticity shallow, fairly firm. Intense flavor, comprehensive, balanced. A clean, consistent taste with a strong character "matured sheep's milk". Once ingested the cheese, the feeling must remain with intensity in the mouth, extending the duration of the initial flavor. Smoked tasting notes: Hard and smooth bark, brownish color. Homogeneous colored interior, mate, from ivory white to pale yellow. Intense odor, distinctive, penetrating, clean, smoke-medium intensity. Intense flavor, comprehensive, balanced. A clean, consistent taste with a strong character "matured sheep's milk". Once ingested the cheese, the feeling must remain with intensity in the mouth, extending the duration of the initial flavor.
PDO Idiazabal - Cured PDO Idiazabal - Smoked
100% sheep milk 100% sheep milk
cured 6~8 months cured 6~8 months
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PDO PDO PDO PDO PDO PDO
100% 100% 100% 100% 100% 100%
cured cured cured cured cured cured
whole whole whole whole whole whole
Idiazabal Idiazabal Idiazabal Idiazabal Idiazabal Idiazabal
- Cured – Cured Silver label – Cured Gold label in case - Smoked - Smoked Silver label - Smoked Gold label in case
sheep sheep sheep sheep sheep sheep
milk milk milk milk milk milk
6~8 6~8 6~8 6~8 6~8 6~8
months months months months months months
vacuum packaging vacuum packaging piece piece piece piece piece piece
vacuum vacuum vacuum vacuum vacuum vacuum
packaging packaging packaging packaging packaging packaging
weight 250 gr weight 250 gr weight 1,3~3,4 weight 1,2 weight 1,2 weight 1,3~3,4 weight 1,2 weight 1,2
kg kg kg kg kg kg
6
Semi-cured tasting notes: Hard bark, pale yellow color with ocher hues. Homogeneous white interior. Low elasticity, with feeling greasy and somewhat mealy. Lactic acidified odor with severe and long persistent. Taste slightly acidic, strong and tasty. Residual taste nice and peculiar. Cured tasting notes: Hard bark, ocher color. Homogeneous white ivory interior. Low elasticity, with feeling greasy and somewhat grainy. Odor lactic acidified intense and persistent that evolves significantly spicy nuances, with long global persistence. Taste slightly acidic, strong, tasty and slightly spicy. Aged tasting notes: Hard bark, greenish-black color. Homogeneous yellow ivory interior. The cut must submit small eyes unevenly distributed throughout the surface, may sometimes have none of them. Low elasticity, with feeling greasy and somewhat grainy. Odor lactic acidified intense and persistent that evolves significantly spicy nuances, with long global persistence. Taste slightly acidic, strong, tasty and slightly spicy.
PDO Manchego – Semi-cured PDO Manchego - Cured
100% pasteurized sheep milk 100% pasteurized sheep milk
cured 3 months cured 6 months
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vacuum packaging vacuum packaging
weight 200~250 gr weight 200~250 gr
PDO Manchego – Semi-cured PDO Manchego - Cured PDO Manchego - Aged
100% pasteurized sheep milk 100% pasteurized sheep milk 100% pasteurized sheep milk
cured 3 months cured 6 months cured 9 months
whole piece whole piece whole piece
vacuum packaging vacuum packaging vacuum packaging
weight 1~3,4 kg weight 1~3,2 kg approx. weight 3 kg
PDO Manchego – Semi-cured PDO Manchego – Cured PDO Manchego – Aged
100% raw sheep milk 100% raw milk 100% raw milk
cured 3 months cured 6 months cured 9 months
whole piece whole piece whole piece
vacuum packaging vacuum packaging vacuum packaging
approx. weight 3,4 kg approx. weight 3,2 kg approx. weight 3 kg
7
The herds of Murcia-Granadine goats produce the best milk in the world thanks to the ancestral know-how of our farmers in food and management of their herds. Cured tasting notes: Mature fat cheese. Its bark is smooth, free of prints and a waxy yellow to ocher. Compact mass cut, firm texture. Its interior is white-yellow, marked with a circle below the crust. Cutting the pasta appears matte eyes of mechanical origin. The smell and taste are powerful and persistent, ripe notes of butter, fresh pastries, nuts (almonds and hazelnuts), and hay. Red wine tasting notes: Purplish bark left in their red wine smooth baths. His pasty white ivory fence can hardly be blind or have some minor eye. The texture on the palate is very special because it shows an intermediate strength, high creaminess, adhesion and melting character. Its taste and smell slightly acidic, with a predominance of lactic family notes (goat, yogurt, fresh butter).
PDO Murcia – Cured PDO Murcia red wine – Semi-cured
100% goat milk 100% goat milk
cured 4 months cured 2 months
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vacuum packaging vacuum packaging
PDO PDO PDO PDO
100% 100% 100% 100%
cured cured cured cured
half piece whole piece half piece whole piece
vacuum vacuum vacuum vacuum
Murcia Murcia Murcia Murcia
– Cured – Cured red wine – Semi-cured red wine – Semi-cured
goat goat goat goat
milk milk milk milk
4 4 2 2
months months months months
packaging packaging packaging packaging
weight 250 gr weight 250 gr approx. weight 1 approx. weight 2 approx. weight 1,1 approx. weight 2,3
kg kg kg kg
8
A legend lost in the mists of time and transmitted orally over the centuries, attributed to the Celts, settled in the mountains of Serra da Carba and Xistral, the invention of this type of cheese. Only the great Roman poet Martial in his work gives us a written testimony which supports, in part, this legend. He also knows the deep appreciation that the Romans had for this product. Respect for tradition and craftsmanship and the mime to make the cheese made San Simón da Costa an exquisite product, good and healthy. Equal attention receives sanitary regulations that, combined with superb craftsmanship and materials, allow San Simón da Costa cheese to be recognized as a high quality product. Tasting notes: Bark smoked, hard and inelastic, 1 to 3 mm thick, yellow-ocher color and slightly greasy. The paste has a fine texture, fat, semihard, semi-elastic and thick, white to yellow color, soft to the court, with aroma and flavor of smoked cheese.
PDO San Simón da Costa “Bufón” - Smoked PDO San Simón da Costa - Smoked
100% cow milk 100% cow milk
cured 60 days cured 60 days
whole piece whole piece
vacuum packaging vacuum packaging
approx. weight 600 gr approx. weight 1,1 kg
9
There are theories that say that this cheese comes from a convent of the eleventh century, but what is clear is that Galicia has always been a land of cattle herders “Rubia Gallega” cow, producing enough milk available for cheese. The Tetilla cheese was typical of the western part of Coruña, which bordered Lugo, in the towns of Curtis, Arzúa and Mélide. With the “Festa do Queixo” (Cheese Festival) this type of cheese, like other types in Galicia, have been gaining strength and leadership. It is made with milk from cows grazing on the coastal range. Tasting notes: Thin and elastic bark, less than 3 mm thick, natural straw yellow color and no rust. The paste is soft, creamy and uniform, with few eyes evenly distributed, ivory-white color, beige. Odor mild, slightly acid that reminds whole milk were it comes from, with a dairy flavor, buttery, soft, slightly acidic and salty.
PDO Tetilla
100% cow milk
cured 20 days
whole piece
vacuum packaging
approx. weight 1,1 kg
1 0
P.D.O. Torta del Casar cheese is one of the most awarded Spanish cheeses. Its peculiar taste makes it and exceptional culinary experience. As a result of development of craftsmanship traditional methods are still done from ancient times. It has always been characterized by its scarcity, hence its high price. It should be noted that this cheese was used as payment in antiquity. Many documents contain that was used to satisfy the taxes to be paid at the time of the Mesta to the military orders of Extremadura to defend the land from the Moors. Tasting notes: Circular in shape and hard bark. Semi-liquid mass force the walls causing his unmistakable cracks. Ivory yellow inside, its creaminess and smoothness can be felt with the wooden spoon. The cream has sour notes with a nice hot point in the older parts.
PDO Torta del Casar - Mini PDO Torta del Casar - Medium PDO Torta del Casar - Standard
100% sheep milk 100% sheep milk 100% sheep milk
cured 2 months cured 2 months cured 2 months
whole piece whole piece whole piece
vacuum packaging vacuum packaging vacuum packaging
weight 400 gr weight 650 gr weight 1 kg
1 1
The development of our Blue cheese is completely artisan, one of our legacies and how to authenticate is the seal of the Protected Geographical Indication (PGI), and aim to consolidate a traditional product with vital presence in the gastronomy. Tasting notes: Rough and irregular bark, dark gray with small red and blue spots. The interior has a soft texture and pale yellow color, full of small cavities where mold, white and blue-green color, is concentrated. Its flavor is strong, somewhat spicy, fatty and buttery on the palate, it is very aromatic. Recommended usage spreads and is perfect for preparing any variation of blue cheese sauce. Cheese cream Valdeón has just beaten and ready to spread or used in sauces and other recipes, not adding any additional elements. The paste is packed in glass jar weighing 200 gr. It is ivory colored, richly veined and creamy. Its flavor is stronger than the Valdeón.
PDO Valdeón blue cheese PDO Valdeón blue cheese
100% cow & goat milk 100% cow & goat milk
cured 2 months cured 2 months
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protected atmosphere protected atmosphere
PDO Valdeón blue cheese - Mini PDO Valdeón blue cheese
100% cow & goat milk 100% cow & goat milk
cured 2 months cured 2 months
whole piece whole piece
maple leaf wrapping and foil maple leaf wrapping and foil
PDO Valdeón blue cheese cream
100% cow & goat milk
cured 2 months
whole piece
glass jar
weight 100 gr weight 250 gr approx. weight 460 gr approx. weight 2,3 kg weight 200 gr
1 2
Spanish Cheeses
Semi-cured characteristics: The interior is compact with little elasticity and ivory color. The flavor is mild, direct, saline funds or buttery on the palate and long aftertaste of sheep cheese. Aroma and flavor characteristics of the species. Cured and aged cheese characteristics: The interior is ivory color. The flavor is sharp, direct, spontaneous, acids and saline funds or buttery on the palate and an aftertaste of sheep cheese, persistent and powerful on the palate, reflecting a long maturation in cold environments. Cured in olive oil characteristics: Homogeneous white interior. Low elasticity, with feeling greasy and somewhat mealy. Lactic acidified odor with severe and long persistent. Taste slightly acidic, strong and tasty, typical from olive oil. Residual taste nice and peculiar. Cured with Rosemary characteristics: Compact with heterogeneous wells scattered throughout the cut and short mass, with little give and ivory. The flavor is mild, direct, saline funds or buttery on the palate and sheep cheese aftertaste. Aroma and flavor characteristics of the species.
Semi-cured SHEEP milk cheese Cured SHEEP milk cheese Cured SHEEP milk cheese with olive oil
100% sheep milk 100% sheep milk 100% sheep milk
cured 3 months cured 6 months cured 6 months
wedge wedge wedge
Semi-cured SHEEP milk cheese Cured SHEEP milk cheese Aged SHEEP milk cheese Cured SHEEP milk cheese in olive oil Cured SHEEP milk cheese with Rosemary
100% 100% 100% 100% 100%
cured cured cured cured cured
whole whole whole whole whole
Semi-cured SHEEP milk cheese Cured SHEEP milk cheese Aged SHEEP milk cheese
100% raw sheep milk 100% raw sheep milk 100% raw sheep milk
sheep sheep sheep sheep sheep
milk milk milk milk milk
3 6 9 6 6
months months months months months
cured 3 months cured 6 months cured 9 months
vacuum packaging vacuum packaging vacuum packaging piece piece piece piece piece
whole piece whole piece whole piece
vacuum vacuum vacuum vacuum vacuum
packaging packaging packaging packaging packaging
vacuum packaging vacuum packaging vacuum packaging
weight 200~250 gr weight 200~250 gr weight 200~250 gr approx. weight 3,4 approx. weight 3,2 approx. weight 3 approx. weight 3,2 approx. weight 3,2
kg kg kg kg kg
approx. weight 3,4 kg approx. weight 3,2 kg approx. weight 3 kg
1 4
Mild Caprisano characteristics: It is a delicious soft cheese that melts in your mouth. It is quite healthy for the organism since it has lower fat and sodium contents. It has a component of Active Bifidus added which helps to regulate the intestinal flora. Paprika characteristics: It is produced with 100 percent pasteurized goat milk and covered with natural smoked paprika, which gives it an intense aroma and flavor. Rosemary characteristics: Its texture and taste resemble the traditional homemade cheese. The cheese has an intense flavor and aroma since it is all covered in fresh rosemary leaves. Cured in olive oil characteristics: The cheese is produced with goat milk from Murcia with a curing period of eight months at least. It has the unique flavor and aroma of the small mature cheese. This cheese is chopped into small pieces and covered in olive oil
Mild goat Caprisano with active bifidus Paprika goat cheese Rosemary goat cheese
85% goat milk 100% goat milk 100% goat milk
cured 3 months cured 3 months cured 3 months
wedge wedge wedge
vacuum packaging vacuum packaging vacuum packaging
weight 300 gr weight 250 gr weight 200 gr
Mild goat Caprisano with active bifidus Paprika goat cheese Rosemary goat cheese
85% goat milk 100% goat milk 100% goat milk
cured 3 months cured 3 months cured 3 months
whole piece whole piece whole piece
vacuum packaging vacuum packaging vacuum packaging
approx. weight 3 kg approx. weight 0,6~2,3 kg approx. weight 0,6 & 2,3 kg
Cured goat cheese in olive oil
100% goat milk
cured 8 months
whole piece
glass jar
drained weight 270 gr
1 5
Carretero Calcium characteristics: The interior is of a yellowish-white color with tiny spread eyes across the surface that gives the palate a mild flavor with a long aftertaste. Natural product of excellent bouquet in the aftertaste and ample memory on the palate. Semi-cured Iberico characteristics: The interior is compact, creamy, with a few cavities heterogeneous distributed around the court with elasticity. The flavor is very mild, with saline funds and buttery on the palate. Long cheese mixture aftertaste. Cured Iberico characteristics: Hard pressed mass, firm and compact texture, sometimes brittle. Direct flavor, acids and saline funds or buttery on the palate, persistent and powerful, reflecting a long maturation in cold environments. Intense aftertaste of mixture cheese. Cured in olive oil characteristics: Bark yellow-green color, perfectly defined. The interior is compact and low elasticity mass of ivory color. The flavor is intense, direct, funded characteristic of virgin olive oil with Iberico cheese aftertaste, slightly spicy oil. Characteristic aroma and flavor.
Semi-cured CARRETERO calcium Semi-cured IBERICO cheese Cured IBERICO cheese Cured IBERICO cheese in olive oil
100% 100% 100% 100%
mix mix mix mix
milk milk milk milk
cured cured cured cured
3 3 6 6
months months months months
best best best best
before before before before
6 months 8 months 10 months 10 months
wedge wedge wedge wedge
Semi-cured CARRETERO calcium Semi-cured IBERICO cheese Cured IBERICO cheese Cured IBERICO cheese in olive oil
100% 100% 100% 100%
mix mix mix mix
milk milk milk milk
cured cured cured cured
3 3 6 6
months months months months
best best best best
before before before before
6 months 8 months 10 months 10 months
whole whole whole whole
Cured MESTA Handcrafted Cheese
100% mix milk
cured 6 months
best before 10 months
piece piece piece piece
whole piece
vacuum vacuum vacuum vacuum
packaging packaging packaging packaging
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packaging packaging packaging packaging
vacuum packaging
weight weight weight weight approx. approx. approx. approx.
200~250 200~250 200~250 200~250
weight weight weight weight
1~3,4 1~3,4 1~3,2 1~3,3
gr gr gr gr kg kg kg kg
approx. weight 3,2 kg
1 6