 From: $12.71 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 tang that is not too salty, but does bite the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones. If you taste Cabrales with other cheeses, m... |  From: $8.17 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.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... |
 From: $11.45 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.
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.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... |  From: $12.03 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.
We cut and wrap this cheese in wedges of approximately 1 pound and 8 ounces.... |
 Your Price: $14.26 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... |  From: $8.17 Mahón is a lovely Spanish gourmet cheese. This distinctively fruity cheese is named for the major town of the island of Menorca. Local farmers have been making cheese here for centuries but its reputation rests on the skill of the local experts who collect the young cheeses from the farmers and ripen them in underground cellars for 2 months to 2 years.
Produced in irregular squares with rounded corners, the young gourmet cheese has a golden rind which darkens as it ages. The ivory paste, too, darkens and hardens and develops a scattering of tiny holes. Mahón has a milky sweet and floral aroma. However, the taste is surprisingly sour and slightly tangy with roasted nuts and fudge-like toffee... |
 From: $9.75 Manchego can be devoured at many ages; this variety is 3 months old and aged naturally, gradually forming its yellowish golden rind and an ivory colored cheese with a rich, buttery flavor. It is less dry than older Manchegos, but already has the flavor characteristic of a well-matured.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... |  From: $9.64 Manchego is Spain's best-known sheep's milk cheese. It is named for the province where it is made-La Mancha, home of Don Quixote. However, it is not as flamboyant as the old windmill fighter.
It remains relatively sweet and mild at any age with a touch of salty nuts. Manchego was originally made to barter at livestock markets and it provided durable food for the shepherds who accompanied their flocks on their long annual migrations in search of good pasture.
During the ripening period the surface becomes covered with a greenish-black mold. Some cheeses have this rubbed off before they are sold. The deep ivory paste is firm, compact, and perforated with tiny holes. It has an aromatic smell ... |
 From: $15.68 Naked Goat, in Spanish Queso de Murci Curado, a 6 months aged goat's milk cheese from Murcia in South-eastern Spain. The cheese is made from raw goat's milk and the name Naked Goat is a play on the word raw.
The flavor of this gourmet cheese is full and creamy with a tangy finish.
We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... |  From: $8.78 Valdeón is a cheese with a blue veined paste, made all year round with a mixture of cow's or goat's milk. It has a rough, irregular rind in dark grey shades with little red and bluish marks. The paste has a soft texture and pale yellow color and is full of small cavities where a white and greenish blue mould is concentrated. Its flavor is salty, pronounced, piquant and long lasting. Valdeón is greasy and buttery on the palate and very aromatic.
The origin of Valdeón cheese is very ancient. The area for making Valdeón cheese is concentrated in the Valdeón valley, in the mountains of the Picos de Europa.
Valdeón is often confused with Cabrales; these are two different cheeses, although havin... |