Cheese

This type of cheese is described even in Miguel de Cervantes'fs novel "Don Quixote". This DOP( abbreviated like that in its hometown) cheese is made from Manchega sheep in Castilla-La Mancha region.

It is a mixed cheese, made of 3 types of milk: cow milk, ewe milk and goat milk. The cheese artisans have brought out the specific features of each type of milk, when they make that cheese. The main place, where it is made in the central plateau of the Iberia Peninsula. The cheese has a superb balance between being slightly moist and sour, thus becoming mild and tasty cheese.　

This unique shape cheese is the most charasteristic cheese in Galicia. The name of cheese comes from its shape; it means a breast in Spanish. It's milky and very mild flavour. Approved as DOP product.

This smokey and buttery taste cheese is made from cow's milk in Galicia's land fertile. Cured in a cellar called "OLEO" which is peculiar to Galicia region, and smoked by a birch tree. Approved as DOP product.　

One of the best blue cheese in Spain. It's made in a deep valley, Valdeon, encircled by Picos de Europa in north-west of Spain. It's made of mixed milk: cow's milk and goat's milk. Approved as IGP product.

<2007 Best Spanish bule cheese prize winner!>

Prosciutto is rolled together with mozzarella cheese: the standard type

Basil is added to the prosciutto and after that it is rolled with mozzarella.