Spanish, Mixed milk milk, Firm texture cheese
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For more information on our Gourmet Cheeseclick here  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: $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... | |
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