In Portuguese, Amanteigado means buttery soft.
A semi-soft sheep's milk stunner from Portugal with an utterly spoonable paste and tart bold profile.
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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.
Make this funky favorite the centerpiece of your cheeseboard by slicing off the top of the rind, allowing the smooth, pudding-like cheese within to become a destination for dipping crackers or veggies.
Each wheel of Amanteigado Grande is approximately 2Lb.

OUT OF STOCK:
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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Melt it on top of roasted potatoes and enjoy with a glass of Amontillado sherry.

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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Campo de Montalban Cheese

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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.

Drunken Goat Cheese

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 Spanish Cheese

Fashioned in the Catalonia region of northern Spain.
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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Garrotxa pairs well with most sparkling wines, Champagne and many whites as well.

Smoked Idiazabal Cheese
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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.
Idiazabal (D.O.C) - "Name control, or denomination of origin, is a means by which France, Italy, Switzerland, and Spain are able to ensure that their best and most traditional wines, cheeses and other foods are protected by law from being copies or misrepresented.

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) and great protein formation.
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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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Initially, the texture is very smooth and dense but starts to become runny and break down just under the rind as the cheese ages.
The cheese balances acidity and richness, with a mushroomy creamline that develops as it ripens.
Enjoy the cheese with a little dessert wine and some fig cakes, almonds.

Young Mahon Cheese D.O.C

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Product of Spain
A kind of firm part-skim cow's milk cheese, rubbed with olive oil & paprika for a intense flavor!
Young Mahon is a very pale amber, chewy texture with a nice aroma of nuts.
Best at room temperature.
It's named for a port on an island off the Mediterranean coast of Spain.
D.O.C - Name control, or denomination of origin, is a means by which France, Italy, Switzerland, and Spain are able to ensure that their best and most traditional wines, cheeses and other foods are protected by law from being copies or misrepresented.

Young Manchego Cheese D.O.C.
From the La Mancha region of Spain, 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.
Young Manchego (D.O.C) - "Name control, or denomination of origin, is a means by which France, Italy, Switzerland, and Spain are able to ensure that their best and most traditional wines, cheeses and other foods are protected by law from being copies or misrepresented.

Aged Manchego Cheese

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From the La Mancha region of Spain comes the delectable sheep's milk cheese, Manchego.
The aged variety is mighty delicious!
It is aged for approximately a year, depending on the maker.
Manchego has a fairly firm consistency matched with a buttery texture.
It has a distinct flavor, which is well developed but not too powerful when mixed with other food items.
D.O.C - Name control, or denomination of origin, is a means by which France, Italy, Switzerland, and Spain are able to ensure that their best and most traditional wines, cheeses and other foods are protected by law from being copies or misrepresented.

Monte Enebro

Handmade by the Baez family in Avila, Spain.
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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It's a fairly unusual cheese for Spain.

PataCabra

Pungent, tangy, aromatic, washed-rind delicate cheese.
When young, it is fruity and refined with a robust "kick" at the finish.
With a little extra age, it becomes more pungent and powerful.
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The paste has welcoming notes of creme fraiche and lemon, a calm combination of acid and sweet.
The meatiness of the washed rind is gentler, mellowed by the cooked cream flavor of the goat's milk.
If you're looking for cohort for this Patacabra, a glass of Pinot Gris does the trick.

Spanish Blue-Queso de Valdeon-
Made 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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Source of milk:Cow's milk or from a mixture of cow's milk and ewe's and/or goat's milk
Pasteurized-sometimes
Texture-semi-soft
Aging time-1.5 - 2 months

Roncal

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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Made in any one of seven towns in the Valle de Roncal.
D.O.C - Name control, or denomination of origin, is a means by which France, Italy, Switzerland, and Spain are able to ensure that their best and most traditional wines, cheeses and other foods are protected by law from being copies or misrepresented.

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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The cheese starts off lactic and mild with a sweet and tangy finish.

Zamorano Spanish Cheese

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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D.O.C - Name control, or denomination of origin, is a means by which France, Italy, Switzerland, and Spain are able to ensure that their best and most traditional wines, cheeses and other foods are protected by law from being copies or misrepresented.