Spain is truly a country of great cultural and geographical diversity. Its territory poses many fascinating contrasts – from the green valleys found in the mountain regions of Cantabria and the Pyrenees, the barren landscapes of Castilla – La Mancha, to the idyllic mediterranean islands. Such wonderful variety is also reflected in Spain’s traditional cheeses, which have embedded their position in the world today.

TGT, named after its founder, Teodoro Garcia Trabadelo has made its mark in the world of cheese. A company with more than 40 years of history, it has become the number 1 player in the Spanish cheese market today. TGT owns factories in many provinces in Spain where it continues to produce the main regional cheeses. It also has two packaging centres, enabling it to lead the market by offering a diverse range of packaged cheese for a variety of uses. With this in mind, it is easy to see why TGT can offer the widest assortment of Spanish cheeses, guaranteeing top quality and competitive prices.

 

Manchego – Fior de Mi Pueblo
Manchego is a DOP cheese made in the La Mancha region of Spain from the milk of sheep of the Manchego breed. This cheese is often available at different levels of maturity, ranging from 2 to 24 months. It has a firm and compact consistency and a buttery texture. This cheese has a distinctive flavour, well developed but not too strong, creamy, but with slight piquancy – highly characteristic of sheep’s milk.

Mercadal
Mahon, from the island of Menorca, is one of the few cow’s milk cheeses from Spain. Mahon boasts a certain sharpness and a lemony, salty flavour. Its rind contains a dark cheddar-like texture which characteristically darkens with age. Mahon is considered to be one of Spain’s most versitile cheeses. It’s distinctive creamy texture means it can be served over pasta, potatoes, rice and vegetable dishes, but is traditionally eaten with a sprinkling of olive oil, black pepper and tarragon.

 

Roncari Blue
Roncari is a blue cheese made from sheep’s milk and aged for a minimum of 3 months. Made in the town of Roncal, in the Basque region of Northern Spain, some call Roncari the “Spanish Roquefort”. It offers an intense aroma and taste similar to other blue-veined cheeses and is sure to become a favourite on any cheese board, in pasta sauces, or topped over a salad.