This type of cheese is described even in Miguel de Cervantes'fs novel "Don Quixote". This DOP( abbreviated like that in its hometown) cheese is made from Manchega sheep in Castilla-La Mancha region.
|Queso Manchego||Hard||Whole (unfixed weight), vacuum-packed||1pc:about 3kg;1cas:2pcs|
|Wedge (fixed weight), vacuum-packed||1pc:250g;1case:24pcs|
It is a mixed cheese, made of 3 types of milk: cow milk, ewe milk and goat milk. The cheese artisans have brought out the specific features of each type of milk, when they make that cheese. The main place, where it is made in the central plateau of the Iberia Peninsula. The cheese has a superb balance between being slightly moist and sour, thus becoming mild and tasty cheese.
|Queso Iberico||Hard||Whole (unfixed weight), Vacuum-packed||1pc:about 3kg;1case:2pcs|
This unique shape cheese is the most charasteristic cheese in Galicia. The name of cheese comes from its shape; it means a breast in Spanish. It's milky and very mild flavour. Approved as DOP product.
|Tetilla||Semisoft||Whole (unfixed weight), vacuum-packed||1pc:about 0.95kg;1case:6pcs|
This smokey and buttery taste cheese is made from cow's milk in Galicia's land fertile. Cured in a cellar called "OLEO" which is peculiar to Galicia region, and smoked by a birch tree. Approved as DOP product.
|San Simon||Smoked||Whole (unfixed weight), vacuum-packed||1pc:about 1kg;1case:4pcs|
It is a traditional hard-type smoked cheese, which is made in the Basque region of Spain. The cheese is sharp, firm and is made from milk of the Latxa breed of sheep. Approved as DOP product.
|Idiazabal||Smoked||Whole (unfixed weight), vacuum-packed||1pc:about 1kg;1case:6pcs|
One of the best blue cheese in Spain. It's made in a deep valley, Valdeon, encircled by Picos de Europa in north-west of Spain. It's made of mixed milk: cow's milk and goat's milk. Approved as IGP product.
|Valdeon||Bule cheese||Whole (unfixed weight), wrapped by aluminium foil||1pc:about 2.5kg;1case:2pcs|
"Murcia al Vino"
A goat's milk cheese produced in Murcia, the Southerneastern part of Spain. During the curing of the cheese, it's soaked in Murcian red wine twice and it gives red-purple rind and characteristic aroma to this cheese.
|Murcia al Vino||washed||Whole(unfixed weight), vacuum-packed||1pc:about 500g;1case:8pcs|
"VOLPI Rotola Plain"
Prosciutto is rolled together with mozzarella cheese: the standard type
|6oz Rotola Plain||Vacuum-packed||1pc:170g;1case:20cs|
"VOLPI Rotola Basil"
Basil is added to the prosciutto and after that it is rolled with mozzarella.
|6oz Rotola Basil||Vacuum-packed||1pc:170g;1case:20cs|
"Picos" is popular cracker at south Spain. Try Picos with cheese, wine, and Jamon(cured ham).