goats-cheese

Fresh milk flavour. Aromatic herb, savoury & fruity pink peppercorns on rind. Shepherd's cheese. Perfect addition to a cheese board. The colourful look of it and the lactic clean flavours will balance masterfully your cheese board selection. Alternatively, add it to your favourite salad to add a fresh, lactic and indulgent note.

Rich cream, yoghurty taste. Strong yet balanced truffle. Soft and mousse-like.  A truly authentic, handcrafted cheese. Granizo is crafted at Quesos La Rueda in south-eastern Spain using raw milk from Murcia-Granada goats, following traditional techniques. It develops a unique edible rind that adds a lovely depth to its character. Please note: if you notice blue or grey speckled spots on the rind, rest assured—it’s completely natural! These spots are part of the cheese’s normal aging process and a sign of the beautiful biodiversity that makes Granizo special. They do not indicate spoilage; in fact, they contribute to the rich complexity of flavours in every bite. Net weight: 250g

Mild, citrusy, mushroomy. Fine texture, velvety rind. Historic cheese, lovingly revived in the 80s. Garrotxa is a re-invention of a traditional cheese of the region; it has a rind covered with a grey natural mould, pell florida, and a bone white, dense, semi-hard paste. The aromas are fresh and lightly acid, the flavour has notes of citrus and mountain herbs. Net weight: wedge approx. 250g

Mildly goaty, fresh. Raw almond notes. Soft yet firm. Ash coated. Like the best French chèvre. Luna Negra is a goat's milk cheese, made using vegetarian coagulant. It is a lactic set cheese with vegetable ash, Penicillium candidum on the rind. The paste is white and compact, with clean, cellary and mushroomy aromas. The taste is a balance of mild goat's milk and raw almond, with a fresh, light and acidic finish. Learn more about how Elvira García cheeses are made, watch the video here. Net weight: 250g

Clean, citrus flavour. Tangy, complex rind. Dense, creamy interior. World class.  This wonderful cheese was created in the 1980's and has won numerous awards all over the world. Made in the Tietar valley in Avila, where there are is exceptional grazing for livestock. The creation of the late Rafael Báez. Although the cheese is made all year round,  production levels vary with the seasons, as only the highest quality milk is selected.  Monte Enebro has an intense lingering flavour with hints of mushroom and pasture flower and a distinct spiciness from the penicillin rind. It pairs wonderfully with zesty, herbaceous wines that have a refreshing acidity, like our Flor de Vetus.  It also complements the saline, dry, and structured qualities of a Fino or Manzanilla; as well as juicy red wines with berry and floral notes, such as our Petit Pittacum. Try it in our restaurants served fried with Alemany orange blossom honey and beetroot crisps.  Learn more about this incredible cheese: watch the video here. Net weight: approx. 200g