Spain

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Cabra al Vino

In stock in last couple of weeks?: 
Yes
Cabra al Vino Spain Goat

Literally meaning ''goat cheese with wine'' this semi-firm pasteurized goat cheese from Spain. The paste is sweet and smooth, perfectly balanced with the bright aromatic flavour of red wine with a gentle, pliable texture and mild fruity flavour. Pairs well with medium fruity reds.

Cremoso Canarejal

In stock in last couple of weeks?: 
No - Currently not Carried
Cremoso Canarejal Spain Raw sheep milk

A torta style cheese made with vegetarian rennet and raw sheep's milk. Cañarejal has a very white, liquid paste with a silky texture and a slight acid aroma. The flavour is mild and richly creamy. Perfect for a dinner party, make sure you keep it at room temperature for at least an hour prior to eating.

D'Cetin

In stock in last couple of weeks?: 
No - Currently not Carried
Spanish Blue

All Spanish blue cheese comes from the same geographical area in the Picos de Europa mountain range in north-central Spain or, more specifically in the triangle formed by the provinces of León, Asturias and Cantabria, a natural paradise for cheese-making. The many natural caves in which the cheese is stored while ripening offer ideal conditions for spontaneous generation of the mold. Some of these cheeses, such as the famous Cabrales, are the Spanish contribution to the top-ranking blue cheeses, standing alongside Roquefort, Gorgonzola and Stilton.

Don Heliodoro - Rosemary Manchego

In stock in last couple of weeks?: 
Yes
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.

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.

Mahon

In stock in last couple of weeks?: 
No - Currently not Carried
Mahon Spain

Mahón cheese is a soft to hard white cheese made from cow's milk, 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

In stock in last couple of weeks?: 
No - Currently not Carried
Producer: 
Queso de Cabra Spain

Aged for approximately 1 month, this cheese has an ivory coloured pate and a semi firm texture. Woodsy flavours with undertones of hazelnuts and almonds.

**Contains Lysozyme (egg protein)

Queso de Cabra al Romero

In stock in last couple of weeks?: 
No - Currently not Carried
Queso de Cabra al Romero Goat Spain

 

This cheese is no longer available for sale in Canada.

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

**Contains Lysozyme (egg protein)

Queso Iberico

In stock in last couple of weeks?: 
No - Currently not Carried
Queso Iberico Cow Sheep Goat Spain

Queso Iberico is a Spanish cheese made from a mixture of cow's, sheep's, and goat’s milk. The ratio of blend used in the making this hard cheese is constantly altered according to seasonal availability.

The distinctive piquant taste of this white cheese ranges from nutty to fruity. It has a rich, buttery texture that goes well when served as a snack cheese, a grating cheese or a grilling cheese. The aging time for this Manchego lookalike can vary from a couple of months to a year.

**Contains Lysozyme (egg protein)

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