Spain Cheese

Azul Penacorada

Aged for 4 months while covered with maple leaves. The leaves not only provide an earthiness but also keep the cheese moist and supple. It is tangy, peppery, and creamy.

Drunken Goat

Produced in the Murcia region of southeast Spain. It is submerged in Doble Pasta wine which gives the cheese an exquisite tangy taste, mild and rich at first but finishes sweet and spicy. Slightly purple hue.

Iberico Curado

Iberico is blended from cow, goat and sheep’s milk. It is made in a mold similar to Manchego, and has the same shape and pattern. This hard, oily cheese is mild with a slightly grassy, herbal flavor.

Leonora

Coming from the Spanish city of Le'this cheese resembles a young Humboldt Fog. Layered, complex flavors, and a long lingering finish. Smooth, full-bodied, and balanced. Great with white wines.

Malvarosa

A Manchego-like cheese with a firm paste, but more buttery, rich and sweet with a nearly butterscotch finish. Aged for a minimum of three months.

Manchego Pasamontes 3m

Mr. and Mrs. Pasamontes, both 80 years old, are still making this Manchego according to the traditional methods used on their family farm since the 1850's. They only use milk from their herd of 200 sheep to make this cheese, so supplies are very limited.... Read More

Ros

From the Basque (Barcelona) region of Spain, this cheese is somewhat sweet in aroma and slightly earthy or nutty in flavor. Firm, textured paste with a pale straw color.

Valdeon

This rich, creamy, intensely-flavored blue cheese made with both cow and goat's milk, is saltier than Stilton and tamer than Cabrales. The Valde?heels are wrapped in Sycamore leaves, which contribute to their distinctive appearance and complex flavor.... Read More