vegetarian

Rich, earthy, hint of bitterness. Cut off top, scoop and share like a Vacherin. Traditional Torta. Winner: Silver at the World Cheese Awards 2023 There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in  full-bodied cheeses with a soft, sometimes liquid interior. Queserías de Barros makes an excellent example using the milk of the indigenous Merino sheep. The cheese has an earthy aroma and the soft paste is creamy, rich, salty and full flavoured with a hint of bitterness on the finish. Leave it out of the fridge at least for an hour before eating to warm up and enjoy the gooey centre with breadsticks or crudités.  To learn more about this incredible cheese, watch the video here. Net weight: wedge approx 200g

A hard and, on occasion, crystalline texture. The aroma is intense, buttery and herbal, the flavour is full and rounded with hints of leather and dried nuts; the aftertaste is clean and long. Net weight: quarter approx. 625g, wedge approx. 240g.

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.

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.

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

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.

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.

Dry yet fruity, apple, pear, banana & mango with hints of citrus. Easy drinking, light eating wine. Expressive. Aromas of apple, banana and mango. Palate is juicy and smooth. Good with seafood and fish. 13.5% Alcohol

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.