Iberico cheese is a pressed paste cheese made with a mixture of three milks (cow, sheep and goat). It is the most popular cheese in Spain, and according to the proportions established in section 4 of Annex I of Royal Decree 262/2011, of February 28th, approving the quality standards for cheese and melted cheese. All cheese sold under the name "Iberico" must be made with fresh milk in the following proportions: maximum of 50% of cow's milk, minimum 15% of goat's milk and minimum of 15% of sheep's milk.

Iberico cheese production runs throughout the year. There are two varieties of Iberico: semi-cured, aged from 1 to 3 months and cured, aged from 3 to 6 months. It is pressed paste cheese, compact though not closed, with small eyes evenly spread along the cut and with a yellowish-straw colour over ivory background due to the blend of the three types of milk. It is presented in cylindrical 3 kg format, very similar to Manchego cheese.

It is a franc, smooth and buttery cheese typical form pressed non-cooked cheeses, where characteristics of the three milks are appreciated: the acidity of cow’s milk, the sharp taste and whitish colour of goat’s milk and the flavour of sheep’s milk.

All of our cheeses are made without any food additives and free of lysozyme, natamycin and sorbates.
Without gluten.