Spain

Use the CTRL button to select multiple items.

Amanteigado de Ovelha

In stock in last couple of weeks?: 
Yes
Amanteigado de Ovelha

These plush pale yellow rounds of Amanteigado cheese have an irresistible oozing softness. The use of thistle rennet imparts a slight sour tang that along with hints of lanolin from the sheep’s milk make for a heady combination. The overall flavour of the pudding-like paste remains more delicate than overwhelming, with floral notes at the finish. Best served with the top trimmed off and spoon in hand.

Drunken Goat

In stock in last couple of weeks?: 
Yes
Drunken Goat Spain

This semi-firm pasteurized goat cheese from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.

El Romeral

In stock in last couple of weeks?: 
Yes
Producer: 
Rosemary Manchego Sheep Spain

Classic sheep milk Manchego style cheese with buttery, nutty and spicy flavours coated in a generous layer of Spanish olive oil and savoury rosemary.

Aged 15 months.

Mahon

In stock in last couple of weeks?: 
Yes
Mahon Spain

Mahón cheese is made from cow's milk and aged for 6 months. It is named after the natural port of Mahón on the island of Minorca off the Mediterranean coast of Spain. Minorca is known for its cheese production and is home to one of the most respected dairy plants in Europe.

In 1985 the cheese from Mahón received the Denominación de Origen.

Manchego

In stock in last couple of weeks?: 
Yes
Manchego

Aged 12 months, firm  yet suple texture.  Intense, zesty taste, rich deep pepperiness and sightly salty at the finish. It grates well and can also be eaten on its own.

Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. It is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. It can be recognized by a unique zigzag or cross hatch pattern on the rind which is created by the rippled surface of the molds used to make it.

Queso de Cabra al Romero

In stock in last couple of weeks?: 
Yes
Queso de Cabra al Romero Goat Spain

Semi-Firm cheese. Creamy, buttery, slightly salty, smooth with a hint of rosemary.

**Contains Lysozyme (egg protein)

Sheep with Truffle

In stock in last couple of weeks?: 
Yes
Sheep Cheese with Truffle

Classic sheep milk Manchego style cheese with black truffle and a touch of garlic.

Syndicate content