Build Your Cheeseboard

Concentrated sweetness. Rich grape varietal, intensified by sun-drying. Artisan drying & selection. ‘Pasas de Málaga (moscatel raisins) are under the protected designation of origin (PDO) of Málaga, which guarantees their quality and traditional production. Traditionally sun-dried moscatel grapes from Axarquía in Málaga, Spain. This is an autumnal product produced for the Christmas market, and traditionally served with a cheese board.

One of the commonest accompaniments to cheese, ham and charcuterie in many Spanish bars and restaurants is the simple breadstick, often made using olive oil. The shape may vary, but they all provide a textural contrast to the meats or cheeses. These little pointed breadsticks are crisp and crunchy.

Picos de pan are a very common accompaniment to cheese, ham and charcuterie in Spain. They can also complement soups and salads, adding a crunchy, flavourful element to various dishes. These little breadsticks are double-fermented allowing the dough to develop a deep, complex flavour profile and an airy texture for a perfect bite. The olive oil comes from Andalucía, a region renowned for producing some of the finest olive oils in the world. This oil infuses the picos with a fruity richness that complements their tangy flavour, reflecting the rich culinary heritage of southern Spain.

Rich, pulpy Valencian fig preserve. Honeyed flavour, ideal with cheese & charcuterie or on toast. Crafted in Valencia, this artisanal jam is made from tree-ripened Pajarero figs, slow-cooked to preserve their natural sweetness and rich depth of flavour. With just two simple ingredients – figs and sugar – it is a pure expression of Mediterranean fruit at its best. Lusciously smooth yet flecked with tiny fig seeds, the jam offers a balance of honeyed fruit notes, warm earthiness, and a gentle crunch.  Perfectly paired with cheeses such as blue, goat’s, and Manchego, this fig jam also shines with charcuterie, spread over warm toast or pastries, or stirred into creamy yoghurt for a gourmet twist.

Bakeries in Galicia have long made products that would last on board of ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. Round and crunchy, these biscuits have a mild taste of olive oil.

Bakeries in Galicia have long made products that would last on board ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. The butter in the recipe gives a lovely richness to the crisp biscuit.

Handmade bakes, traditional in Andalucía. Endlessly versatile and perfect for grazing boards. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Perfect for hummus or roasted aubergine dip.

Hand-shaped and cut olive oil bakes with mild smoked paprika. Great on a sharing platter. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Ideal with a sour cream dip or sardine pate. A 1-star Great Taste Awards winner in 2025 Note from the judges: "Visually, these are stunning and appetising. Super crunchy on the palate with a hint of charring and delicate notes of smoked paprika wafting through. Well seasoned and portioned, we enjoyed these."

Traditional bakes with flaked salt. For cheese, charcuterie and more. A fabulous snack with olives and a cold drink. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Delicious dipped in a creamy Canarejal.  

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole dried Pajarero figs and Marcona almonds. Pajarero figs are produced in Extremadura and they are recognised for their rich sweet flavour, their delicate skins and succulent juicy texture. The Marcona almonds are the very best that Mediterranean Spain produces: plump, creamy and rich in oil for extra flavour.  Sweet and fragrant figs, plump oil-rich almonds melded in an iconic Spanish accompaniment to cheese.

This simple quince spread is made from quinces (58%) and sugar and nothing more, all of them sourced in Spain. It can be used as a spread like a jam, add sweetness to savoury recipes or, in the classic Spanish tradition, be eaten with Manchego cheese.

These figs are picked underripe and green, whilst still firm, they are then put into a marinade of vinegar, sugar and spices. The result is a sweet/sharp fruit that makes a delicious accompaniment to hard cheeses or many kinds of cured charcuterie.

Tortas Gaviño have been making our olive oil biscuits for years and we recently decided to switch to their branding. The packaging may have changed but the biscuits are exactly the same taste and quality. The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, the biscuit with rosemary is herby, crisp and flaky and is excellent eaten with cheese. Contains 6 tortas per pack

The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack

The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, the biscuit with almonds is sweet, crisp and flaky with a mild taste of anise and crunchiness from the toasted almonds. Contains 6 tortas per pack

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole pitted Deglet Nour dates and Marcona almonds. The Marcona almonds are the very best that Mediterranean Spain produces: moist, and rich in oil for extra flavour. Dates are full of energy and fibre so they are a very healthy sweet snack. This wheel is ideal eaten thinly sliced on its own, or as an accompaniment to a Spanish cheese board.

Pickled in vinegar infused with oregano and tarragon, this garlic has a full and savoury sweetness. These classic Spanish encurtidos (pickles) can complement everything from canapes to cocktails, or simply be eaten with a cold beer or a glass of wine. Serve it as a tapa alongside olives and anchovies for a simple, classic snack, or use it to add flavour and texture to pasta sauces, antipasti platters and sautéed vegetables or a stir fry.

These baby sized gherkins or pepinillos are marinated in vinegar with mustard seeds, silverskin onions and black peppercorns. The perfect accompaniment to our ranges of cheeses, charcuterie and pates. Small and crunchy, they marry perfectly with pate, strong cheeses such as Manchego and cured meats. They also form a key ingredient in tartare sauce.

These delicious berries, the fruit of the caper bush, have a floral sharpness which pairs particularly well with fish, from scallops to sea bass. Not quite as sharp as a caper, they are also great addition to a charcuterie or cheese board.  Blend them with lemon and garlic to make a dipping sauce for or substitute them for an olive to make a Dirty Martini. Why not try them in Giovanna Ryan's Spaghetti alla Puttanesca

Guindilla peppers are sharp and piquant and are normally eaten as a tapa with other encurtidos. These pickles are the perfect accompaniment to our ranges of cheeses, charcuterie and pates. They also make an excellent pizza topping, a brilliant addition to a cheese sandwich or bring a refreshing piquancy to rich foods such as a terrine or a plate of charcuterie. Also delicious with Navarrico black beans.

Rich, buttery flavours. Delicate truffle. Aromatic. From the top Manchego makers. Winner: Silver at the World Cheese Awards 2023 Sierra la Solana is a hard, pressed Manchego style cheese with the subtle taste of natural black truffle (Tuber Melanosporum). Made using the unpasteurised milk of Manchega sheep and natural Spanish black truffle. Each cheese is made by hand and matured for a minimum of 3 months. The rind is natural and edible. Net weight: 230g  

Meaty, savoury flavours. Hints of toasted nuts. An open textured "session" Manchego. Matured in our Cheese Rooms. Winner: Gold at the World Cheese Awards 2023 A classic full-flavoured artisan Manchego with lanolin and spicy notes, and a meaty and savoury depth all in a harmonious balance. Ideal served with membrillo or date and walnut wheel and a glass of medium bodied red such as Tempranillo or a glass of Oloroso or Palo Cortado sherry. Net weight:  wedge approx. 240g; half approx. 1.5kg; whole approx. 3kg

Fragrant, delicate and silky. Perfect for dipping. A modern take on a torta. Cañarejal is a torta style cheese with a soft, silky centre and a fresh mushroom aroma. The flavour is mild, slightly sweet and richly creamy. Perfect for a dinner party, make sure you keep it at room temperature for at least an hour prior to consumption. Cut the top off and scoop the interior out with some breadsticks or crudités. A 1-star Great Taste Awards winner in 2024 and Silver at the World Cheese Awards 2023 Net weight: 250g approx.

Beautifully creamy & peppery. Complex spice notes with age. Gorgonzola style, from verdant Asturias. Net weight: 500g Quarter, 250g Wedge.