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A genuine cheese from the La Mancha region, this artisan Manchego originates on small Spanish hillsides where La Mancha sheep flocks graze. The small-scale, artisan production of this Manchego by Dehesa de los Llanos yields an exquisite cheese that is hand-formed, wrapped, and salted over a 24 hour period. Dry cured for one year in an eighteenth century cave, this Manchego has a robust flavor reminiscent of the Mancha countryside. Enjoy it as the locals do - served before the meal, topped with a spot of membrillo (Spanish quince paste). Also lovely when dipped in honey. - Made from unpasteurized sheep's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on availability, it can also be blended with some goat and/or sheep's milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. 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 45º and 55ºF. These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior wannabees.
Note: Contrary to popular belief, all imported Cabrales is wrapped in aluminum foil, not leaves (due to EU regulations). Spanish blue cheese wrapped in leaves is either called Valdeon or Picon. - Made from pasteurized cow, goat, and sheep's milk.
- Photo depicts whole 6 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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This goat's milk cheese was once produced solely in the Garrotxa area of Catalonia. This is the area of Pyrenees region of Spain that is farthest to the East, lying right on the shores of the Mediterranean Sea. Garrotxa 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.- Made from pasteurized goat's milk.
- Photo depicts whole 2 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Queso Ibores is made in Extremadura, which is the most rugged, least developed, and most economically distressed region in Spain. This raw goat's milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika. It is hard enough to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables.- Made from unpasteurized goat's milk; aged for two months.
- Photo depicts whole 2 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, 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 perfumy bouquet, and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses. - Made from unpasteurized sheep's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Mahon is produced on the Mediterranean island of Menorca in the Balearics. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's second most popular cheese next to Manchego. A 100% cow's milk cheese, Mahon comes in large squares of about six pounds. Ripened in underground caves for at least 60 days, Mahon 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.- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Mahon is produced on the Mediterranean island of Menorca in the Balearics. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's second most popular cheese next to Manchego. A 100% cow's milk cheese, Mahon comes in large squares of about six pounds. Ripened in underground caves for at least 60 days, Mahon 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.- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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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 two months. Reserva is aged for at least a year. It maintains a slightly briny, sharp taste, but now becomes hard and granular; on a par with parmesan. Reserva can be grated over pasta or served as a table cheese with olive oil, black pepper and tarragon. A robust Spanish red wine can be overwhelming to young Mahon, but the Reserva definitely has the strength for this pairing. We also enjoy it with a cold glass of beer, hazelnuts, and dried fruit after a hard day's work.- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Majorero, a large cheese with a beautifully decorated rind, is made from unpasteurized goat's milk, and can be sold fresh or cured. Our Majorero is cured. It has a lively acidity and a slight piquancy on the palate. It is creamy with a mouth-watering, long-lasting flavor. The beautiful island of Feurteventura in the Canary Islands is the home of Majorero. The cheese is delicious with a variety of Spanish wines. See our Serving suggestions for possible pairings.Majoreo has been awarded as Best Hard D.O. cheese at the 2005 World Cheese Awards held during the International Food & Drink Exhibition (IFE) in London, England, March 2005.- Made from unpasteurized goat's milk.
- Photo depicts whole 14 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant ,while its texture is firm but not dry. Manchego can be recognized by the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the manufacture of the cheese. Underneath the inedible rind, the interior is ivory colored with few small holes. Taste Manchego for the first time and you will be surprised at how long the wonderful flavor lingers on your palate. It is an experience you will be drawn back to again and again.
- Made from pasteurized sheep's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant ,while its texture is firm but not dry. Manchego can be recognized by the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the manufacture of the cheese. Underneath the inedible rind, the interior is ivory colored with few small holes. Taste Manchego for the first time and you will be surprised at how long the wonderful flavor lingers on your palate. It is an experience you will be drawn back to again and again.
- Made from pasteurized sheep's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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This special Manchego is aged for over 12 months, giving it a sharper, nuttier flavor and a firmer, more brittle texture than its younger namesake. It is produced in Central Spain's La Mancha region; a territory known for its fierce winds, violent temperature swings, and desert-like aridity. Manchego Reserve is made using traditional methods under strict quality guidelines. We especially love this cheese served with Rioja wine and fresh fruit.- Made from pasteurized sheep's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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