The tradition of flavor

A wooden board, 100% Iberian acorn-fed ham, a cured cheese with an intense flavour and good company. Sometimes, nothing else is needed to be happy.

At Don Ibérico we are committed to excellence and flavour in all our products, whether they are manufactured by us or not. Proximity, promoting sustainability, Artisanal, slow and careful production and the use of natural products from our land are our guides on this journey to offer you the best flavors of the region.

A life of love for cheese

Cheese is one of the most revered foods in the world . There are world competitions for the best cheese in the region, the country, the world. (Almost) all peoples have their own cheeses, more or less curdled, made from one animal or another, with different characteristics depending on the geography, climate and local fauna.

There are many countries known worldwide for their cheeses, which have crossed borders with their characteristic flavors to make a name for themselves: French Brie, Parmesan or Italian Mozzarella, or the spanish manchego are clear examples of this.

However, just because they are the best known doesn't mean they are the best. And that's because There are great hidden treasures throughout Spain that, although they do not have (yet!) that international recognition, stand out for their flavour, texture and aroma.

This is the case of La Antigua cheese factory , located in Fuentesaúco (Zamora), makes cheeses with raw sheep's milk in an artisanal way, with the care and attention of yesteryear.

A cheese for every occasion

At Don Ibérico we offer you three types of cheeses so that you can make the best charcuterie boards , with the best products and the best flavor. Take note and choose the one that best suits you:

Vellón de Fuentesaúco - Aged sheep cheese DOP Zamorano

With a maturation of more than 12 months, this cheese is made with raw milk from Churra and Castellana sheep, two native breeds of the province, It stands out for its quality and intensity of flavor .

Under the Protected Designation of Origin, this cheese conquers us with its natural brown bark and its marked and defined texture bathed in olive oil during maturation. The result is a firm and compact paste of yellowish ivory color with a genuine aroma and flavour of its own, developed and persistent on the palate.

To consume it, do it at room temperature and avoid the typical wedge cut and Break it into small pieces to fully appreciate its flavour, aroma and intensity. Serve it with breadsticks and thin slices of Iberian pork loin for a complete experience.

Cured sheep cheese with truffle

The perfect fusion between Italian truffle and Zamorana milk. It has nothing else: cured cheese and 1% Italian truffle. No artificial flavours, no flavour enhancers, no oil. It doesn't need them .

With a buttery, soluble and somewhat adhesive texture, this cheese made with truffles from the Italian Piedmont has a brown rind and a well-defined texture .

When eating it, always do so at room temperature and break it under your nose. Enjoy the aroma, smell it and once you put it in your mouth , let it warm up a little to get the most out of the truffle flavour with the aged cheese.