Unpasteurised

Complex, savoury. Hints of caramel, malted cereal. Masterful Manchego. As good as it gets. Our 1605 Manchego is made at the Sierra la Solana estate, an area of about 350 hectares, which includes vineyards, almond plantations and olive groves, 150km south of Madrid. Here you can find a traditional rustic Mediterranean vegetation as well as a harsh and extreme climatic environment, ideal for the native Manchega sheep to roam about. The result is clean, rich-tasting milk with a sweet and malted cereal finish which translate into an elegant, fruity, intense flavours with a long finish. The aroma of this 5-month-matured Manchego is of butter and cereal. The paste is pale ivory, semi-hard and dense; the flavours are of sweet and rich sheep’s milk and raw almonds. It has a long, clean finish. Net weight: 230g wedge

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.

The goat's curd cheese is fresh, clean and light in flavour with a melt-in-the-mouth texture. Smooth and light textured, it is yogurt-y and freshly goat-y in taste. It's a versatile ingredient for cooking, in sweet or savoury dishes. It can be used in salads, pasta dishes, dips, as a stuffing for roasted vegetables, in cheese cakes, tarts, and as an accompaniment to granola and fresh or stewed fruit. Learn more about how Elvira Garcia cheeses are made - watch the video here. Net weight: 270g

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

Creamy torta-style cheese. Full bodied with balanced bitterness. Try spreading on toast. Winner: Silver at the World Cheese Awards 2023 Winner: Gold at the World Cheese Awards 2024 There is a tradition in South West Spain, and over the border in Portugal, of making sheep's milk cheeses called "torta" using thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior. Finca Pascualete is an interesting example of this unique style of cheese. La Retorta has a smooth, dense and creamy texture and ochre, pungent rind with aromas of mustard and dry hay. Rich in flavour with a pleasant bitterness at the finish. Learn more about this unique cheese, watch the video here. Net weight: Available in two variants: approx. 160g and approx. 480g

Savoury, tang of island salt air. Paprika-rubbed rind. Chalky centre. Peachy aroma.  Torralba Mahon DOP is the iconic cheese from Menorca with a distinctive square shape and rounded edges. The vibrant, orange coloured rind is created by rubbing it with pimentón and olive oil as it matures. It has a Protected Designation of Origin. The semi-hard, sometimes crumbly texture has a fruity, fresh and creamy aroma complemented by rich, savoury and yoghurty flavours. Approx. 300g wedge, 600g quarter. "Very good flavours rolling round the palate, with sweetness and savoury notes, creamy and fruity on the palate. Good firm texture and full bodied aroma and flavour. This cheese has a creamy mouthfeel and is full of flavour."

High-quality manchega milk. Initial pineapple aroma with sweet, coffee-like aftertaste. Melts beautifully. Winner: Silver Medal, World Cheese Awards 2023 Silver Medal, Mondial Fromage Tours 2023 Gold Medal, Frankfurt T. Awards 2023 A 2-star Great Taste Awards winner in 2025 This Manchego-style cheese offers a distinctive texture, slightly elastic with a natural brushed rind, reminiscent of traditional Swiss cheeses. Its smooth, creamy texture gives way to aromas of butter, freshly baked pastry, and toffee, which intensify as it matures. A perfect balance of sweetness and depth. This versatile cheese melts well, making it ideal for gratins, risottos or pairing especially well with meat dishes.

Multi-award-winning Spanish cheese crafted from high-quality Manchega sheep's milk. Springy texture and rich, earthy flavours with hints of mushroom and a balsamic finish. Awards: Winner of Mould-Ripened Cheese in the Gourmet Quesos 2024 Featured in ICEX's Ten Best Cheeses from Spain for Export Awards 2024 Bronze Medal at the World Cheese Awards 2023 Gold Medal at the Mondial Fromage Tours 2023 A 3 - star Great Taste Awards winner in 2025 The name Pi comes from the Greek letter P, which refers to the Penicillium roquefortii on the rind, responsible for the cheese's distinctive appearance. The soft, springy texture is a result of leaving more moisture in the curd grain during production, allowing the cheese to ripen rapidly and develop its full flavour profile. At 45 days old, Pi reaches its peak, offering intense, mushroomy notes and earthy undertones. Pi pairs beautifully with pistachios, red pepper jam, or fresh tomato on toast, making it a perfect addition to any cheese board or tapas spread.

Complex, savoury. Hints of caramel, malted cereal. Masterful Manchego. As good as it gets. Our 1605 Manchego is made at the Sierra la Solana estate, 150km south of Madrid. Here you can find traditional, rustic Mediterranean vegetation, as well as a harsh and extreme climatic environment, ideal for the native Manchega sheep to roam about. The result is a clean, rich-tasting milk with a sweet and malted cereal finish, which translates into elegant, fruity, intense flavours with a long finish. This 11-month minimum matured Manchego has aromas of leather and lanolin. The paste is dense and, on occasion, crystalline. It has a complex savoury flavour with hints of caramel and spices and a long, intense finish. To learn more about Queserías 1605, watch the video here. Net weight: 200g wedge (11 months) 

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

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

Intensely spicy, a big beast of a cheese. Cave-aged. Spain's mountain Roquefort.  Matured in our Cheese Rooms  A much celebrated and strictly artisan cheese with a crumbly texture that melts in mouth. Matured in mould rich caves, this beautiful cheese conveys an explosion of intense nuttiness and spiciness. The paste is well streaked with blue veins and cavities. A rich dessert wine, like sweet PX sherry, makes a perfect contrast with this cheese. Perfect accompaniment: a slice of quince paste on top to balance the flavours. "The first notes are an explosion of nuttiness on the tongue that turn to a truffle intensity. Then comes a smokiness and finally the long aftertaste: dense, spicy. This is the cheese of the Gods" Will Self Try our Steak with Cabrales Sauce recipe. Net weight: 150g wedge approx.