Spanish Cheese and Pates

Selected cheeses and pates from Spain

Looking for the unique flavours and textures of Spanish cheeses and pâtés? We’ve scoured the country for some of the best.

Some of the world’s great cheeses

We’ve sourced some exceptional Manchego – including an Artisan Unpasteurised, matured for 12 months. But we don’t stop there. If you like Manchego, you may enjoy another of Spain’s ewe’s milk cheeses, such as the smoked Idiazabal. If you prefer cow’s milk cheeses, Tetilla and Mahon are great favourites. Or for goat’s milk cheese lovers, we recommend Murcia al Vino (the Drunken Goat), or our new cheese, Supreme Champion in the 2008 World Cheese Awards - a cured Goat's cheese from Tenerife called Queso Arico, regularly brushed during its curing with paprika and olive oil. Our Valdeon and Cabrales Blue Cheeses – Picos de Europa – are made from a mixture of unpasteurised goat’s, cow’s and ewe’s milk and matured in natural caves in the Picos de Europa mountains. A strong and pungent flavour for blue cheese lovers.

Why not browse through our cheese stock now and sample some of Spain’s most loved cheeses.

Delicious pates

From red-legged partridge pate to olive tapenades, there are classic and unusual specialities to suit every palate. Why not have a look at our full range of artisan products, including Onion and Red Pepper Marmalades? Our olive and vegatable pâtés include some based on recipes dating back to the Romans. We even recommend suitable wines!

Browse through our gourmet range of pates and savoury conserves now.

TETILLA

The famous cheese from Galicia, made from pasteurised cows milk, shaped to resemble a womans breast. (D.O. Galicia) Weighing a minimum of 900g, it is pale creamy white in colour, with a soft consistency and small, regularly distributed holes.

VALDEON BLUE PICOS DE EUROPA LARGE ROUND

Valdeon is one of the best known Spanish blue cheeses, from a town called Valdeon, high in the Picos de Europa mountains, with the outside of the cheese wrapped in Maple leaves. (D.O. Valdeon) Made from a mixture of pasteurised goat and cows milk, the cheese is matured for three months in natural caves, rich in Penicillium mould, which penetrates and blues the cheese, creating its strong but not overpowering flavour, much like Roquefort but less salty.

MEMBRILLO QUINCE JELLY 210G

A smaller size of Membrillo in a rectangular tub, presented in a rustic hand-made wooden box. This high-quality memebrillo is made using 60% quince, carefully sieved to remove any impurities, together with sugar; no preservatives or other additives.