Spanish Gourmet Cheese

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... read more

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 Manchego was originally made to barter at livestock markets and it provided durable food for the shepherds who accompanied their flo... read more

Manchego can be devoured at many ages; this variety is 3-4 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.... read more

Valdeon 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 mold is concentrated. Its flavor is salty, pronounced, piquant and long lasting. Valdeon is grea... read more

Tetilla D.O. is an unusual Spanish gourmet cheese. D.O means that its production is controlled by the Spanish Government, a status reserved for only select Quesos Tradicionales. The remarkable thing about this Spanish gourmet cheese is its shape; it looks like a child's spinning top or a woman's breast if you like. This wide conical cheese from Galicia is made from the milk of cows grazed on the l... read more

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.... read more

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 ... read more

Romao or queso al romero in Spanish which means cheese with rosemary, is an artisanal sheep's milk cheese from La Mancha in Spain. This aged gourmet cheese is related to the Manchego cheese. Romao is hand-rubbed with oil (lard) and fresh rosemary and aged in caves for 8 months. The oil and rosemary permeates the cheese and complements its full flavor. The result is a firm chewy cheese with a compl... read more

Iberico cheese is made from a mixture of pasteurized cow's, goat's and sheep's milk. The blend consists of approximately 50% cow's, 30% goat milk and 10% sheep's milk. The cow's milk provides the flavor and acidity, the goat's milk add a tartness to the flavor and the sheep's milk gives the cheese a richness and buttery consistency. The Iberico cheese is made in the same type of mold as Manchego, ... read more

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 th... read more