Spanish Cheese
-
Torta La Serena - Extramadura - sheep's milk semi soft cheese, cut cheese - 1 lb/454 gr, Spain.
A robust sheep's milk cheese produced in Extramadura, Spain. Its name is derived from the Spanish word for cake, "torta", which denotes the shape of this fine creamy cheese. Thistle is used in its manufacturing, infusing it with fresh herbal hints.
Aged for 60 days, it is soft, yet firm in texture, and has a slightly bitter taste that marries excellently with an earthy red wine, or Cabernet Sauvignon.
-
Manchego El Trigal - aged 6 months, sheep's milk hard cheese, cut cheese - 1 lb/454 gr, Spain.
Manchego is Spain’s most popular sheep's milk cheese. The sheep come from the plains of La Mancha, the home of the famous Don Quixote. The area is extremely hot and the sheep graze on dry pastures and grain stubble fields. When it comes time to mature, like many other Spanish cheeses, Manchego is smeared with olive oil. It has a very potent, nutty flavor that is unforgettable. The amount of time this cheese matures varies.
Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
Fat in Cheese: 55%.
-
Murcia Al Vino - Drunken Goat - goat's milk semi soft cheese - 12 oz/340 gr, Spain.
This wine-bathed cheese is made from pasteurized goat’s milk in the Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goats graze to give the cheese a distinctive taste and aroma.
The unique feature of this Spanish cheese is that it is washed in red wine during ripening. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. This wine soaked cheese is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine.
Compliments: Tastes great on tapas or fried with tomato sauce.
Apropriate wines: Recommended...
-
Zamorano - raw sheep's milk semi-soft cheese, cut cheese - 16 oz/454 gr, Spain.
Zamorano is an ancient cheese from Castile y Leon. It is made from raw milk of the region's Churra and Castellano sheep. Its rind has the familiar zigzag pattern of many Spanish cheeses. Its name comes from the city Zamora and has a dry, ungummy texture and distinctly nutty flavor.
You can serve it with ham, melon, pears, tomatoes, crusty bread and a solid red wine.
Compliments: Goes well with crackers and olives or melted in an omelet.
Appropriate wines: RIoja Alta, Penedes, strong cabernet. You can try also with stout beer.
Actual items may differ slightly from pictures shown.
-
Tetilla Campobello - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Spain.
Tradition lies at the heart of such delights as Spanish Tetilla Cheese, which is made in the farming and dairy producing land of Galicia. The pride of the land where it was created, the secret of this cow's milk cheese has been passed down from generation to generation.
This soft cheese is hand formed into the shape of a woman's nippled breast!
In Spain, people revere this cheese and assert that it "tastes like kisses." It has an elastic, creamy texture and a mild, tangy flavor. The public image and presence of Tetilla Cheese makes it one of the most original products of the Galician dairy industry. Tetilla is a D.O. cheese, meaning that its production is controlled by the S...
-
Ibores - Extramadura - semi-hard goat's raw milk cheese, rind rubbed with paprika, cut cheese - 1 lb/454 gr, Spain.
Spanish Ibores cheese made with unpasteurized goat's milk, small in size, cylindrical and irregular in shape, with a smooth reddish yellow rind.
Inside it is compact, soft and wide and, above all, extremely tasty and aromatic, with a noticeable flavor, somewhat acidic and salty, very pleasant and buttery. It may be mature or mild to medium mature and varies between fatty and very fatty. It is eaten as an appetizer, or dessert.
Compliments: It is hard enough to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables.
Appropriate wines: young Roja wines.
-
Garrotxa - goat's milk hard cheese, cut cheese - 1 lb/454 gr, Spain.
This goat’s milk cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of the Pyrenees region of Spain that is furthest to the East, lying right on the shores of the Mediterranean Sea.
Spanish Garrotxa cheese has a white interior with a very creamy texture that is surrounded by a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of hazelnuts. It melts very smoothly, but we like to eat it out of hand. It is sure to become a new Spanish favorite.
Apropriate wines: Garrotxa is delicious with young fruity white wines, such as the white Albarino from Galicia, Oloroso Sherries from Jerez, Muscatels produced in Navarra and V...
-
Manchego Mini "El Trigal" - aged sheep's milk semi soft cheese - 2.2-2.4 lb/1-1.1 kg, Spain.
El Trigal is produced by the Corcuera Family, which was the first in all of Castilla La Mancha to make and commercialize Manchego cheese. The best cheese is produced when the milk is the richest, which is between August and December.
This Spanish cheese Manchego is extremely buttery and aged to perfection at either 3 months, 6 months (semi-curado) or 1 year (anejo).
Appropriate Wines: Rioja Alta, Penedes, young cabernet. You can also try with a beer.
-
San Simon - cow's milk smoked hard cheese, cut cheese - 1 lb/454 gr, Spain.
Surrounded in the west and north by the Atlantic Ocean and mountains from the Atlantic to the Mediterranean, Galicia has always been a remote region of Spain. This isolation fostered an ancient cheese culture. Here the Galacia cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations in the town of Villalba.
San Simon is aged 2-4 weeks, lightly pressed and then gently smoked for 2 weeks after leaving the mold. Inside its red, polished brown rind, San Simon has a creamy, buttery, smoky flavor that ranges from mild to piquant.
Compliments: San Simon can be enjoyed with fruit and raw vegetables and is also excellent...
-
Campo de Montalban - mixed milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.
This semi-firm to firm Spanish cheese is a blend of cow, sheep and goat's milk harvested in La Mancha. Aged three months, the texture and appearance are similar to Manchego yet the flavor exhibits characteristics of all three milks. Before 1985 this was considered a Manchego cheese. Campo de Montalban is rich and buttery and finishes with a perfect balance in your mouth.
-
Idiazabal - smoked raw sheep's milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.
This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. At that time, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain.
Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfumed bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses.
Compliments: Goes well as a snack with fresh bread or with jams.
Appropr...
-
Mahon DO Reserva - pasteurized cow's milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.
This firm, sharp cow's milk cheese comes from the Balearic Island of Menorca in the Mediterranean. This exclusive version has been aged for 12 months developing a rich tanginess and fragrant aroma. Traditionally the orange rind on Mahon comes from being rubbed in butter, paprika and oil. When a cheese is aged, the taste intensifies and becomes bolder and nuttier. Typical Queso Mahon is aged in the caves of Menorca for 2 months. Reserva is aged for at least a year. It maintains a slightly briny, sharp taste but now becomes hard and granular, on par with parmesan. Reserva can be grated over pasta or served as a table cheese with olive oil, black pepper and tarragon.
Complimen...
-
Valdeon - cow’s milk creamy blue cheese, cut cheese - 1 lb/454 gr, Spain.
This Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is made in the Castille-Leon region of the northwestern Spain and is wrapped in sycamore maple or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as true Cabrales.
Actual items may differ slightly from pictures shown.
-
Monje Blue - goat's milk soft blue cheese, cut cheese - 1 lb/454 gr, Spain.
Monje is Spanish cheese for monk, which hints at the origins of this monastery cheese. Cow's milk cheese is injected with blue mold, and wrapped in plaqano leaves, for sharp, hearty flavor, mildly salty and buttery, and a creamy white pate and texture.
-
Murcia Al Vino - Drunken Goat - goat's milk semi soft cheese, cut cheese - 1 lb/454 gr, Spain.
This wine-bathed cheese is made from pasteurized goat’s milk in the Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goats graze to give the cheese a distinctive taste and aroma.
The unique feature of this cheese is that it is washed in red wine during ripening. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. This wine soaked cheese is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine.
Compliments: Tastes great on tapas or fried with tomato sauce.
Apropriate wines: Recomme...
-
Cabrales (DO) - cow's milk soft blue cheese - 6 lb/2.8 kg, Spain.
Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers.
Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45°F and 55°F.
These conditions favor the development of penicillin molds, yielding veins of blue-greenish color.
Unlike its cousins - Danish Bleu and French Camembert - the blue mold is not artificially injected, it occurs naturally. Cabrales is sharp and tangy. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior wannabees. Contrary to popular belief, authentic Cabrales is wrapped in al...
-
Mahon - pasteurized cow's milk semi-soft cheese, cut cheese - 1 lb/454 gr, Spain.
Semi soft cheese of Menorca Island. The flavor is fruity and nutty and becomes more intense with age. Delicious as a snack, in sauces, salads, pasta and fruits.
Mahon cheese has a bold, magnificent flavor that could never be called mild. The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. This unique cheese is a must try for any cheese lover and an absolute necessity for the true connoisseur.
Compliments: Goes well grated over pasta or as an appetizer with olive oil.
Appropriate wines: Rioja Alta, Penedes, young Cabernet. You can also try with a beer.
Fat in Cheese: 55%
-
Pimentino - semi-soft goat's milk cheese rubbed with paprika, cut cheese - 1 lb/454 gr, Spain.
A great Spanish selection, Pimentino is incredibly popular amongst our customers looking for that extra piquancy and kick, but all the smoothness of a great cheese. Pimentino is an artisan cheese, carefully crafted by hand in Murcia into wheels that are rubbed with paprika. Smooth and creamy, yet deliciously spicy.
Compliments: Goes well with fruits, nuts or crackers.
Approprate wines: Fresh, light white wines.
-
Romao - artisan sheep’s milk cheese cured in rosemary (cuenca), cut cheese - 1 lb/454 gr, Spain.
This Spanish cheese from Cuenca is hand-rubbed with oil and fresh rosemary and aged in caves for eight months. Estanislao and his brother have been making the cheese for many years. It is chewy and complex with a long finish that highlights the rosemary.
-
La Leyenda Brandy - sheep's milk semi soft cheese - 6 lb/2.7 kg, Spain.
A one-year aged sheep's milk cheese from Albacete that is rubbed with oil and fine herbs and then soaked in Solera brandy for 4-5 days. This is a mild cheese with a buttery undertone and a distinctive flavoring from both the brandy and the herbs.
Packed in a decorative burgundy wooden crate.
Compliments: Serve as part of a cheese board with nuts, olives, and even a savory such as pate.
Appropriate wines: Serve with a robust red such as a Cabernet Sauvignon.
-
Manchego - aged 6 months sheep cheese, cut cheese - 1 lb/454 gr, Spain.
Rich in content. Mild in flavor. Hard rind with a basket pattern impressed on it. Wonderful as a snack with fresh bread, in a salad and delicious when melted in the oven.
Appropriate wines: Rioja Alta, Penedes, young cabernet. You can also try it with a beer.
Fat in Cheese: 55%
-
Mirableu - sheep`s milk blue cheese - 4.85 lb/2.2 kg, Spain.
This is a brand new type of cheese in Spain, and a rare Spanish sheep's milk blue for the U.S. It is produced with milk selected from the mountain sheep in Castilla-Leon. This full bodied cheese is tangy and fruity, with a pleasantly salty finish.
Compliments: Crumble Mirableu on fresh salads, melt it in a specialty sandwich, or serve it on a charcuterie plate with Spanish Serrano ham.
|
Cart is empty |
