Iberian Cheeses
The essence of the perfect cow, goat and sheep blend, from the classic cured Iberian recipe to an olive-oil-and-black-truffle speciality.
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Iberian Cheese in Olive Oil with Black Truffle
Raw cow, goat and sheep milk with a touch of black truffle; firm texture and sophisticated flavour.
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Raw cow (35%), goat (30%) and sheep (20%) milk; bold flavour with lactic notes and a compact texture.
Iberian cheese (queso ibérico) is the classic three-milk blend of cow, goat and sheep, and the reference that many international buyers recognise first among Spanish cheeses. Made here from raw milk, it has a bold flavour with lactic notes, a compact texture and a golden natural rind. The range also includes a gourmet speciality matured in olive oil with black truffle.
Range and formats
Cured Iberian Blend Cheese made from raw cow's (35%), goat's (30%) and sheep's (20%) milk, and Iberian Cheese in Olive Oil with Black Truffle, with a firm texture and a sophisticated flavour. Both are available in 3 kg wheels, wedges from 200 g up to variable weight, pre-cut wedges and sliced trays.
Positioning
The cured Iberian blend is a mainstream premium cheese for retail chains and delicatessens; the black truffle speciality is a gifting and gourmet reference with strong margins for specialist retailers, hotels and premium foodservice. Both cheeses hold well in export logistics thanks to their maturation and natural rind.