Bestsellers
Spanish Cheese
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Semi-Cured Manchego in gift tin - sheep’s milk semi-firm cheese - 2.2 lb/1 kg, Spain.
Artisan Manchego Cheese D.O. made with raw sheep milk and aged for 4 months.
Produced with Raw Manchego Sheep milk and natural cover brushed and cleaned with water.
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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.
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Sheep Cheese with Fine Herb Rosemary - sheep’s milk semi-firm cheese - 2.2 lb/1 kg, Spain.
Raw sheep´s milk cheese infused with grated rosemary
Produced with raw goat milk and dough with chipped rosemary; optimum duration 4-8 months
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Rosemary covered Sheep Cheese - sheep’s milk semi-firm cheese - 6.6 lb/3 kg, Spain.
Raw sheep´s milk cheese aged 15 months
Produced with raw goat milk with covered with rosemary and lard
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Italian Wire Cheese Cutter/Slicer with Wooden Handles – 51.2" L, Italy.
Ends have wooden handles
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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.
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El Cantu - cow’s milk hard cheese - 1 lb/454 gr, Spain.
It is used cow's milk from their neighbor's organic farm. Rich and bright in flavor, this raw cow's milk has an aged and creamy texture. El Cantu is Asturian dialect for "the song." The texture has the crystalline texture you find in artisan cheddar. The flavor is nutty and smooth with subtle complexity.
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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.
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Manchego in Olive Oil - sheep’s milk semi-firm cheese - 10.5 oz/300 gr, Spain.
Artisan Manchego Cheese D.O. in Olive Oil made with raw sheep milk and aged for 12 months.
Produced with Raw Manchego Sheep milk and vacuum packed wedge.
Approximately 10 to 10.5 oz each
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