You sense it immediately - the heady aromas, the intensely fulfilling textures, and the vibrant flavors of Spain's artisan cheese tradition. Different milks, a diverse terrain, and unique cheese making techniques all play a role in the subtle differences in each cheese's color, texture, and flavor. We have selected four of our favorites for this sampler:
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- Manchego: Spain's most famous cheese, made entirely from pure La Mancha sheep's milk. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. This pasteurized version is aged for three months. (8 oz)
- Mahon: This firm cow's milk cheese comes from the Balearic Island of Menorca in the Mediterranean. This version has been aged for three months, developing a rich tanginess and fragrant aroma. (8 oz)
- Idiazabal: Smooth, rich and satisfyingly sharp, Idiazabal is a smoked sheep's milk cheese that gives off a warming rustic scent. It is the quintessential cheese of the Basque country in Northern Spain. (8 oz)
- Murcia al Vino: This 100% goat's milk cheese from Murcia is bathed in red Spanish wine, making this product a wine-and-cheese party all by itself! We love how the smooth goat's milk complements the fruity wine aroma. (8 oz)
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