Extraordinary Food of Distinctive Quality
A seasonal, cylindrical version of Rey Silo White finishes its aging surrounded by apple pulp remnants of the cider pressing process (magaya) in a hermetically sealed barrel. For two months, the juice remaining in the magaya ferments and rehydrates the cheese with notes of cider. Both rind and magaya are edible. The paste is white…
From his various estates, the Marquis de Valdueza has decided to share four distinctly different products for the honey-lover’s delight. Since 1624, the landholdings of the Marquis de Valdueza have produced some of Spain’s finest honeys. Acutely sensitive to the environment, the Marquis’ family produces a honey easy on the digestion that has been used for…
This cheese tastes of vanilla, caramel and toffee bringing to mind honey, rose and violet. It is a cured cheese with a characteristic oval shape (not pressed) and minimum 3-month aging which sets it apart from other cheeses on the market. Pascualino, a raw milk cheese, has a smooth but firm blonde-whiteish paste with irregular…
A provocation for the senses, this pasteurized sheep’s milk semi-cured cheese is made according to a centuries-old shepherds’ recipe. It has an ivory-white appearance and small, irregular eyes sprinkling a creamy but consistent texture. Very aromatic, the touch to the mouth is soft, with a warm impression and a frank, but well-balanced taste. This cheese…
Piedad de Yturbe, Marquise of Belvís de las Navas, settled on the lovely Marbella coast during the 1940s. Ever since the Marquise’s descendants have been linked to this magical place at the southernmost tip of Europe. While exploring on the property, the current owner Sandro discovered ancient olive trees on the terraced hills, some of…
This sublime, organic mountain extra virgin olive oil is a blend of heirloom varieties known to exist only on the Belvís de las Navas estate, overlooking Gibraltar and the coasts of Africa. The 18-hectare estate sits among tall cliffs, steep slopes and narrow terraces of difficult access that have sheltered olive varieties, allowing them to…
Fermin was started in 1956 by Fermin Martin and his wife Victoria Gomez. Using traditional knowledge of how to raise and mature the best Iberico pigs. Fermin helped generate a flourishing industry for both the family and the entire region. In fifty years Fermin has become a clear standard of reference for Spain’s Iberico pig products. Produced from…
In 2007, the Marques de Valdueza estate set aside 3000 liters of their wine (a blend of Cabernet Savignon, Merlot and Syrah) to begin the fermentation process using traditional Orleans methods. The process begins in stainless steel tanks and then it goes into four-year-old French oak barrels for 20 months. 2012 marked the first year…
Menorca island, all wrapped up in a cheese! Sea winds, heavy rainfall, and high atmospheric humidity on the rocky island irrigate the pastures, giving the milk a high acidity and a touch of saltiness. The production of this cheese dates back to the Roman times and has always been an important industry for the people and…
This food service-sized sherry vinegar comes from the same raw ingredients as the other Vinagres de Yema offerings but has a shorter aging process. Popular in fine kitchens around the country for its quality to price ratio.