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	Serra de Estrela Made with cardoon thistle, raw sheep’s milk, and salt, Serra da Estrela is a soft, gooey delight with a big flavor.

	Valdeon Named best blue cheese in Spain's 2003 national competition, Valdeón is a rich, creamy, intensely flavored blue cheese that is saltier than Stilton yet milder than Cabrales.

	Garrotxa Garrotxa is a goat's milk cheese appreciated for its milky flavor highlighted by a hint of nuttiness.

	Epoisses Brillat-Severin referred to Epoisses as the "King of Cheeses". Recognized by its characteristic dark orange rind the cheese has a powerful rich flavor.

	Montenebro

	Gran Queso Three-time American Cheese Society winner and 2-time World Cheese Gold medalist, Gran Queso is a semi-firm, cow's milk cheese with a sharp nutty bite and lingering sweet finish.

	Campo de Montalban Aged three months, Campo de Montalban is a blend of cow, sheep and goat's milk. It is rich and buttery and finishes with a perfect balance in your mouth.

	Murcia Al Vino This semi-soft, Spanish goat's milk cheese is aged in red wine for a beautiful color and flavor.

	Iberico One of the most popular cheeses in Spain, this hard, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to have the grassier, herbier flavors of the goat and sheep’s milk toned down by the smoothness of cow’s milk.

	Manchego

	Queso La Serena One of Spain’s wonderful “torta-style” cheeses hailing from the province of Badajoz, in Extremadura (“the land of Extremes”), in western Spain and was awarded DOP status in 1992.

	Redondo Iglesias Serrano Jamon Carefully selected pork, coarse Mediterranean sea salt, and a perfect balance of temperature, humidity and time bring out the award-winning consistency, flavor and texture of Redondo Iglesias Serrano ham from Spain.

	Fermin Ibérico Jamon A descendent of the wild boar, "sus mediterraneus" that once inhabited the forests of the entire Mediterranean shoreline the Ibérico pig still roams free.

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