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.

CABRA AL ROMERO GOAT WITH ROSEMARY

A small round of medium-hard pasteurized goat's milk cheese from Murcia, weighing a minimum of 450g. This is a mild-tasting goat cheese, coated in fragrant rosemary leaves; the combination of these two flavours makes a great cheese, fantastic on a mixed cheeseboard, in a picnic, with our delicious fig and almond wedges, or served with apples at lunchtime.

MAHON SEMICURED LARGE ROUND

This Mahón is hand-made from unpasteurised cows milk on the island of Menorca; (D.O. Mahón) it is a square cheese with rounded-off edges, weighing a minimum of 2kg; with a smooth, firm texture and an aroma of fresh peaches, created by rubbing the rind with paprika and olive oil.

VALDEON BLUE PICOS DE EUROPA LARGE ROUND

Valdeon is one of the best known Spanish blue cheeses, from Leon, 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 unpasteurised goat, cows and ewes 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 said to be not as salty.