Spanish
Imported
Sheep
Raw milk
Firm
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 achiev...
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Spanish
Imported
Sheep
Firm
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....
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Spanish
Imported
Sheep
Raw milk
Firm
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 Manchego was originally made to barter at livestock markets and it provided durable food for the shepherds who accompanied their flocks on their long annual migrations in search of good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 surf...
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Spanish
Imported
Sheep
Firm
Artisanal
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 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 complex flavor with a finish of rosemary. When cut, you will recognize the Manchego and you will instantly smel...
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