This month our man on the ground in Spain, Paul Richardson, visits one of our treasured artisan cheese producers, Payoyo. Here is his story when he went to see them a few weeks ago! View Post

King of ham, Brindisa's own James Robinson shares why Ibérico is the most highly prized air-dried ham and what you need to know when shopping and eating this delicious Spanish ham! View Post

Learn all about the Mahon from Menorca. Mahón, or Mao, to give it its local name, is a square paprika-rubbed cheese with rounded edges and corners. It has a tangy, sharp flavour and characteristic saltiness that reflects the rich maritime terroir on which the dairy cattle thrive.

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Spanish Blue Cheese The cheese of Northern Spain Spain's traditional blue cheese all come from the north, as do some buttery, soft cheeses. The green valleys and humid meadows that stretch around the coastal regions, and Galicia, Asturias, Leon and Cantabria in the north-west, all benefit from a... View Post

Paul Richardson tells us the story of the Spanish cheese revolution and how Britain began to accept and love the diversity and flavour of Spanish cheese. View Post

The most famous of Spanish Cheese There are so many Manchego's – or cheeses calling themselves Manchego – that it is quite easy to be overwhelmed. At Brindisa, it is often called the ‘gateway to Spanish cheese’ as it is by far the most popular and well-known Spanish cheese. HOW TO SPOT A GOOD MA... View Post

This years Great Taste award winners for 2021 were announced last week and we were thrilled to see so many Brindisa products receiving 1 to 2 stars! View Post

 "They couldn't go back to the 45p can of Tesco chickpeas" The Scotsman talks to the people behind the new wave of Scottish delicatessens who rave over the Perello chickpeas! A lovely mention from our customers in sunny Scotland.  You can read the full article here. If you'd like to buy a jar of... View Post

A wonderful mention for the flavour packed, delicious Ortiz anchovies in the Sunday Times Magazine.  September 5th 2021 You can read the full article here: Sunday Times  View Post

As the evenings draw in and September gently guides us into Autumn, we sat down with our founder Monika Linton, to talk about the exciting plans and the future of Brindisa. It’s been a year of hugely conflicting emotions and happenings. Exhausted. Exhilarated. Anxious. Relieved. Lonely. Excited. ... View Post

SUPPLIER STORIES PAPRIKA BY SANTO DOMINGO by Paul Richardson   Here’s your starter for ten: which is the most popular spice in Spanish cuisine?  You might say saffron, but you’d be wrong.   In reality pimentón, or paprika, a powder made from dried, smoked and ground peppers, is perhaps the quinte... View Post

Our Brindisa cheese experts take on the unique opportunity to compete for the prestigious title of 'Affineur of the Year 2022'. Find out more about this brilliant competition! View Post