Spanish selection, 8 varities
- Contents 8 spanish cheese specialities
- cheese types hard cheese, soft cheese, semi-hard cheese
- milk types cow, sheep, goat
- Article number 11014
Spanish food culture at home: discover selected cheese specialities and fine quince jelly – perfect for tapas and sharing delicious moments.
Queso de Cabra, 250 g
A savoury, tangy semi-hard cheese made from fresh goat’s milk. A versatile tapas classic, also delicious in toasted sandwiches or on beetroot carpaccio.
España Ole Iberico, 250 g
Spanish semi-hard cheese made from cow’s, goat’s and sheep’s milk, with a mild, delicately savoury aroma. Ideal with bread and wine, for tapas, salads or melting over dishes.
Manchego DOP, 200 g
A refined, savoury hard cheese made from Manchega sheep’s milk, with slightly tangy and nutty notes. A Spanish classic for tapas and Mediterranean salads.
Marmorini – Schafskäse mit Pesto
Spanish sheep’s milk hard cheese meets green basil pesto from Tuscany. With its elegant marbling, this aromatic speciality enhances cheese boards, tapas and any aperitif.
Queso Azul Hojas
Creamy blue cheese made from cow’s and goat’s milk, traditionally matured in chestnut or sycamore leaves. Tangy and slightly acidic with a delicate salty note.
Ziegenweichkäse Rolle, 140 g
Rich yet mild goat’s milk soft cheese with a delicate white mould rind. Delicious on crostini, in quiches or with Serrano ham, fresh figs and honey.
Marmorini – Sweet Chili
Spanish hard cheese made from pasteurised sheep’s milk, enhanced with the prized Basque chilli Piment d’Espelette. Aromatic, with a pleasantly gentle heat and a slightly smoky finish.
Membrillo Artesano, 250 g
Traditionally handcrafted quince jelly with 47% fruit content and a delicately tart, fresh fruit flavour. A delicious accompaniment to cheese, game and salads, or simply spread on bread.