Afuega’l Pitu
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Afuega'l Pitu means fire in the throat, because its concentrated paste sometimes gives you the sensation as if it sticks to the back of your throat. The young version of this gourmet cheese has a milky flavor and is medium soft and smooth with some granular structures.
When the Afuega'l Pitu grows older its presence becomes stronger and it is recommended for the cheese connoisseurs who like cheeses with a strong character.
This interesting Spanish cheese can be shaped in molds or in a cloth bundle. Then there is a version that is treated with chili peppers and/or paprika, resulting in a reddish color. The picture shows the asymmetric shape of the cloth shaped cheese and a cut of the piece ...
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Arzua Ulloa
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Arzúa Ulloa is a pale, soft and creamy cow's milk Spanish cheese that will becomes stronger in flavor the longer it ripens and matures. The rind is soft and 'polished' and very light yellow in color. In older cheeses the rind may show some cracks, especially when kept too dry.
Arzúa Ulloa is also called Queso de Ulloa and is made in the Northwestern part of Spain; Galicia.
The taste is similar to another cheese from the same part of Spain, the Tetilla and can be described as clear, lightly sweet, and creamy with a hint of bitterness....
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Cabra al Romero
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Cabra al Romero is a relatively new Spanish gourmet goat cheese. The dairy that makes it is based in La Mancha in Central Spain and is the same company that makes the famous Manchego cheese.
The Cabra al Romero is coated with rosemary, perfuming the inside without a being overwhelming. This gourmet cheese has a dense, firm and pale paste with a complex flavor that has a lemony finish.
The coating cannot be eaten and should be cut away. The rosemary on the cheese will allow you to create a nice combination with a red wine....
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Cabrales
Your Price:
$21.04
Cabrales is a Spanish blue gourmet cheese of great character. It is handmade on farms in the Picos de Europa Mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay.
Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture.
This gourmet cheese has a strong aroma and a lovely salty tang that really bites the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones. If you taste Cabrales with other cheeses, make sure that...
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Campo de Montalban
Your Price:
$14.28
Campo de Montalban is a Spanish cheese made from a mixture of cow's, sheep's and goat's milk. This cheese is made in the region of la Manga and looks very similar to Manchego in texture and appearance, both have light to dark, waxy herringbone rinds and light butter colored interiors. In fact Campo de Montalban was considered a Manchego until 1985.
Campo de Montalban does differ in flavor from the Manchego. This gourmet cheese is aged for 3 months and the flavor is really rich, representing the flavor of all three milks....
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Cana de Cabra
Was $10.65 Sale Price:
$7.46
Cana de Cabra is a soft ripened goat's milk cheese that is native to the Murcia region of Spain, aged for only 3-4 weeks. Murcia is a region renowned for its high quality of goat milk, and Cana de Cabra is one of the finest examples. It is similar to the French Bucheron.
Cana de Cabra is creamy and mild but has a full flavor. Tangy citrus notes balance the rich creaminess of the cheese and there's a hint of mushrooms as well. It is often presented sliced into thin rounds with a simple salad, fried or baked in a pastry....
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Drunken Goat
Was $11.83 Sale Price:
$8.87
The Drunken Goat or Murcia al Vino is a young Spanish goat's milk cheese that is soaked in Doble Pasta Wine for 48-72 hours and then aged for a couple of months. This incredible goat cheese is made the Murcia region of Spain, which is on the Mediterranean coast. The official name is
When you taste this gourmet cheese you will experience a mild and rich flavor, and clear sweet and spicy finish from the wine. But while very interesting the wine flavor remains subtle and doesn't over power the cheese. It's very delicious for nibbling on. The Drunken Goat has a firm and brilliantly white interior and a smooth violet rind....
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Garrotxa
Was $25.86 Sale Price:
$18.10
Garrotxa is an artisanal pasteurized goat's milk cheese that is produced in the Catalonia region in northern Spain. Garrotxa is a delicious cheese with very thin gray rind and a firm yet suptle snow-white interior.
This gourmet cheese has a moist, milky, delicate flavor with herbal hints of thyme and rosemary and a slight hazelnut aftertaste. This not yet so popular cheese is really worth a try....
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Idiazabal
Was $17.95 Sale Price:
$13.46
Idiazabal is originally produced high in the Pyrenees above Pamplona. This rustic Spanish gourmet sheep's milk cheese was often smoked in the rafters of the shepherds' huts. Today, it is made all over the Basque country in both factory and farmstead, from unpasteurized milk.
Idiazabal is produced in small drum shapes in varying sizes. The rind of this gourmet cheese is pale yellow in color and quite hard. The paste is creamy white and fairly compact with a few small holes. Smoked cheeses achieve a wonderful golden-brown color and dark ivory paste during its 5 months maturation.
This smoked gourmet cheese has a delicately smoky, fudge-like aroma and flavor but with the farmyard like tang co...
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La Serena
For Reference Only
La Serena cheese is one of the great gourmet cheeses of the Extremadura region of Spain, the South Western mountainous part. The cheese is covered by a semihard rind that is yellowish in color. The sides are smooth or might be covered with the pattern of the belt used to mold it. The paste is soft, has a waxy ivory color and can have small, shiny holes.
The milk of the Merino sheep is used to make this exquisite cheese. The breeding of this sheep is quite frequent in order to take full advantage of the three products it offers us: wool, meat and milk.
The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside....
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