Exquisite Hard Raw Sheep's Milk Cheese by Dehesa Dos Hermanas, aged for 9 months. Numerous national and international awards endorse this artisanal product, a pressed hard cheese that is both tasty and creamy, delighting the most demanding gourmets. As proof of the quality of the ingredients used to make this cheese, the rind is entirely edible, as it is made with olive oil.

Another secret to this outstanding cheese is the meticulous care taken in the production process. They select the final lactation milk from the sheep to carry out a traditional process of rennet, cutting, and pressing. Subsequently, the pressed cheese undergoes a brine bath and then moves to the maturation and aging chamber, where it will remain for an extended period.

The cheese is produced in the farmhouse "Dehesa Dos Hermanas", a farm located on a 1,500-hectare estate in Santa Bárbara de Casa (Huelva), the largest farm in Europe that has been active for several decades.

Here, the entire "production cycle" takes place, from planting a seed to producing one of the best sheep cheeses in Andalucia and the world. Moreover, this farm has been the first sheep farm to obtain the animal welfare certificate from AENOR, thanks to the care and technical innovations of Dehesa Dos Hermanas.

Tasting notes

Intense and persistent taste. Compact and creamy texture in the mouth.

Hard Raw Sheep's Cheese?

Like any good cheese, it pairs perfectly with nuts and sweet touches from Spanish honey, membrillo quince paste or gourmet jams. And of course, with a glass of red wine.

Awards

• Silver Medal in "Quesos Gourmet" Awards 2020/2021
• Bronze Medal in World Cheese Awards 2018/2019
• Bronze Medal in World Cheese Awards 2022/2023

The Semi-cured Iberico Cheese El Hidalgo is a cheese made with a blend of pasteurized cow's, sheep's, and goat's milk. It is a versatile, smooth, buttery cheese, typical of uncooked pressed cheeses, where the characteristics of the three milks are appreciated: the acidity of cow's milk; the aroma, spicy touch, and whitish coloration of goat's milk; and the butteriness and deep flavor of sheep's milk. Add it to your cheese board or enjoy it as a tapa with a glass of red wine Rioja!

The Idiazábal Cheese is one of the most popular cheeses from Spain, originating from the Basque Country rand Navarra regions. This Spanish cheese is made from sheep's milk, and it is cured for 6 months. 

Idiazabal cheese taste is characterized by smoky and intense flavor. During the six-month aging process, this delicious develops deep and complex flavors, with smoky notes derived from its curing over beechwood embers. Its aroma is distinctive and evokes the mountainous region from which it originates.

Its texture is firm yet still maintains a certain creaminess, making it perfect for slicing thinly or grating over dishes.

How to eat Idiazábal cheese?

One of the most typical accompaniments for cheese is fruit jams. However, you can also pair it with honey or an apple sweet. Nuts and raisins also go perfectly with this dairy product. And, of course, we strongly recommend to pair it with membrillo quince paste, spectacular!

Awards: Super Gold medal in the World Cheese Awards.

Introducing our Mahon cheese semi-cured by Coinga, a culinary delight hailing from the Spanish island of Menorca. This artisanal cheese undergoes a maturation process ranging from 90 to 120 days, resulting in a uniquely evolved and persistent lactic flavor.

This is an exquisite cheese. Mahon cheese taste has hints of butter and toasted nuts, and it has a smooth, buttery texture that is easy to slice. Its surface is smooth, whole, and shiny, presenting a visually appealing addition to any cheese board.

How to eat Mahón cheese?

This is a very versatile cheese. Mahon cheese is a must-have for any Spanish cheese board, but it is also delicious melted into gratins, or atop toasted bread with tomato. 

Awards: Bronze medal award-winning in the World Cheese Awards 2015, 2016, 2018.