Spanish Cheeses

Adventurous cheese lovers, dive in!
Crafted in the traditional style with thistle rennet, this pale yellow round of gooey delight has a distinct, bright flavor of lanolin and the savory essence of a hearty salami with just a hint of brine.
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Ana Isabel Rosado is the woman behind Andazul, a blue cheese made with the milk from the local Payoya goat.
Aged for 3 to 4 months and rubbed with olive oil, giving it an incredible fudgy texture and relatively mild, buttery flavor.
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OUT OF STOCK:
A blue cheese made in the Artisan tradition by rural dairy farmers in Asturias, Spain.
Made from pure, unpasteurized cow's milk, sometimes blended with goat and or sheep, which leads a strong and spicy flavor.
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Characterized by its three-milk blend, Campo de Montalban is a semi-firm Spanish cheese from the La Mancha region of Spain.
Sheep, cow, and goat's milk - smooth like good chocolate.
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Soaked in red wine for two or three days, this slightly sweet, pleasantly piquant Drunken Goat cheese is a Spanish crowd pleaser.
It is aged for a total of 70 days.
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Garrotxa is a milky, delicate goat's milk cheese that goes great with wine.
The flavor is milky and delicate with a hint of nuttiness and a clean, smooth finish.
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A handmade Hawthorn smoked, sheep's milk cheese from Spain.
The smoking process adds additional flavor to its nutty, buttery base.
It's got a fudge like aroma that extremely specific.
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Castilla La Mancha-This Sacred Dame is produced using Murciana raw goats milk, aged a minimum of 6 months in the town of Carpio de Tajo.
The best features of La Dama is it's full flavor (sweet and grassy).
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A soft-ripened goat's milk cheese produced in the mountainous region of Leon in northwestern Spain.
Made from the pasteurized milk of Murciana goats, the brick-shaped cheese has a bloomy white rind.
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A kind of firm part-skim cow's milk cheese, rubbed with olive oil & paprika for a intense flavor, very pale amber, chewy texture with a nice aroma of nuts.
Best at room temperature.
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Young Manchego cheese is aged for 3 months, leaving it soft, creamy, and very tasty!
It is a natural companion to Iberico or Serrano ham.
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It has a bit of sharpness, perfect for pairing with fresh fruit, preserves or membrillo.
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A sheep's milk cheese, aged 1 year and has a firm consistency matched with a buttery texture and distinct flavor.
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The creamy, lemony Monte Enebro is truly one of Spain's most unique cheeses.
A raw milk goat log coated in ash.
It's got a very forward flavor with a pungent lingering finish.
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Pungent, tangy, aromatic, washed-rind delicate cheese.
When young, it is fruity and refined with a robust

ade in Posada de Valdeon, and is wrapped in sycamore maple (Acer pseudoplatanus), or chestnut leaves before being sent to market.
The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales.
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A raw sheep's milk cheese with a sweet herb taste.
Gets more tangy as it ages.
Roncal has a chewy texture and a pleasantly nutty flavor.
It has its own unique, mouth-watering character and pairs well with many types of wine.
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Wheels of Naked Goat are pierced during aging and black truffle paste is introduced into the cheese, giving it a stunning marbled appearance.
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One of Spain's most famous cheeses.
A traditional farmhouse sheeps raw milk cheese, from the Churra breed.
A sweet natural rind that is very crisp and clean to the palate.
It goes excellent with bold wines
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