Afuega'l Pitu 

Traditional, unpasteurized, fresh cheese made from cow's milk. It has a cone or pumpkin-shape. The rind is buff to deep orange in color and has a dusting of white mould. Afuega'l Pitu means "a fire in the gut". Fresh red chili pepper is added to the cheese and more is rubbed into the rind as the cheese is allowed to mature.

Aragon 

Semi Hard and made by curdling milk with rennet or thistle-flower extract for 40 minutes at 95 degrees F. Curd is cut into small bits, drained, molded and pressed by hand. Aragon ripens for a week in a controlled humid environment. This cheese is sometimes made with a mixture of ewe's and goat's milk.

Burgos 

This creamery, unpasteurized, fresh cheese has its name after the Castillian city market where it was made and sold. It is a pure white, wheel-shaped cheese with corrugated grooves down the sides and ridged wedges marked on the top and bottom. It tastes of fresh milk, with a hint of acidity and salt. This cheese is used for baking, but is often eaten for dessert, with sugar and honey.

Cabrales

A rough-rinded, renowned blue cheese from the region of Asturias, it is made from blended cow's, goat's and sheep's milk, except in winter when only cow's milk is available. It is matured in naturally-formed caves and has a creamy texture, complex flavor and a powerful bouquet. During the procees, Cabrales is salted, wrapped in foil and then matures for 6 months in natural limestone caverns. The locals are known to admire this cheese when it's almost totally blue. Similar cheeses include Picos de Europa and Valdeon.

Castellano

Castellano is a traditional, creamy, unpasteurized, hard cheese of either round or half cylinder shape. The fresh curds are drained in special plastic hoops which have zigzag marks on the rind. The pale yellow interior of Castellano is firm and dense. Compared to Manchego, it is quite moist, and has a few rice-sized holes. The cream-caramel taste is perfectly offset by the fresh acidity and hint of salt. It is a table cheese, served with the classic Spanish quince paste.

Castelleno 

Castelleno is a ewe made, hard cheese of round shape, similar to Manchego, being prepared in aceite*. It can be eaten either fresh or matured. It ranks among favorite Spanish cheeses and comes originally from the province of Leon, the largest cheese making region in Spain. Similar cheeses include Zamorano, Cadiz, Aracena or Calahora. The potency of this mature sheep's milk cheese counter balances well with the a silky grenache.

*The cheese is soaked in olive oil.

 

 

Cuajada 

This creamy, fresh cheese originally came from northern Navarre. It is made from sheep's and goat's milk. The mixture of the milk is poured into small, plastic pots, where it sets slightly. This cheese is used instead of yogurt and is often served with honey and fruit for breakfast.

 

 

El Piconero al Cognac

In September of 2001, in the Picon region, the very first batches of this new cheese were produced. Made from raw sheep's milk, the cheese is carefully aged under strict conditions for a minimum period of ten months. The wheels are then aged another two months while they bathe in Cognac.

El Ventero

This cheese comes from the heart of Spain's wild and mountainous interior. The towns there have age-old traditions of raising sheep and goats in mixed herds. This tradition led to the creation of El Ventero, which is made from goat's milk blended with milk taken from sheep and cows. This youthful, delicate cheese is stark white, soft and mild. With a smooth, fresh flavor and springy texture, it differentiates itself from the likes of Manchego and Iberico and pairs well with green Spanish olives and a fruity red Rioja

 

 

Flor de Guia

Flor de Guia comes from Gran Canaria. It is a slightly soft, round cheese made from cow's or sheep's milk with a reddish rind.

 

 

Gamonedo

Beyond the northern slopes of the Cantábrica range, lies the Principality of Asturias. It is regarded as an enduring bastion of basic values and traditions of Spain. The inaccessibility of this mountainous territory, wedged as it is between the ocean and the high mountains which separate it from the central meseta, has kept it unspoiled and with its traditions intact. This is also why it is Spain's richest cheese producing area today.

Gamonedo is made with raw full cow, goat, and sheep's milk; mixed in a fixed proportion, and with animal rennet. It is left to curdle for a day, molded and salted. It is lightly pressed so it is more compact than Cabrales. Gamonedo is lightly smoked, then matured in natural caves for at least three months. The rind is naturally formed and dry with a gray mold. The mild smokiness of this blue combined with a lively, spicy buttery flavor makes this a very special cheese. Try pairing it with young Riojas or even cider. Its crumbly texture makes it good on salads; simply served on toasted fresh bread; melted; or used in sauces.

 

Garrotxa

This is is a modern, farmhouse, unpasteurized hard cheese. Although it is based on an old recipe, it has been developed and marketed, using modern methods. The pure, white milk seems to have absorbed the flavor of fresh walnuts and the scent of mimosa, while retaining the fresh crispness of young grass. It comes in gray-rinded, felt textured discs and it has a bone, white interior. It has a mild flavor, nutty, with herbal hints.

 

Iberico

A hard, oily cheese made from blended cow's, goat's and sheep's milk. It is mild, yet tasty, aromatic and very popular. Good for cooking and for eating, it pairs well with Spanish red wines and cured meats, such as Chorizo and Jamon Serrano.

 

 

Ibores

This raw goat's milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika. It is hard enough to shave over salads and hot dishes and delicious as a table cheese when served with fresh fruits and vegetables.

Idiazabal 

Traditional, farmhouse, unpasteurized, hard cheese made from cow's milk. It has a shape of cylinder, with a pale yellow to amber in color interior. The natural rind is smooth and hard. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth. The rind carries the marks of the wooden moulds in which it is drained. The characteristic, smoky flavor was originally the result of the cheeses having been stored near the shepherd's night fires. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke.

La Yerbera

La Yerbera is made from the milk of Murciano-Granadina goats near the stunning lagoon of Mar Menor on the Costa Calida. The cheese is aged for 25-45 days and the rind is coated in chopped almonds and extra virgin olive oil. The result is a compact cheese, creamy on the pallet, imparting the subtle flavor of almonds throughout the cheese. The lingering sharpness of a classic Murcian goat cheese makes this a winner on any cheese board.

Mahon

Mahon is a traditional, creamy, unpasteurized, hard cheese. It is produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands. The hard, orange rind carries the imprint of the cheesecloth and tends to be greasy. The curd is piled in the center of a cloth, square corners are knotted and twisted together and the cheese is pressed and twisted for a few days. This gives the cheese its typical "cushion" shape. Mahon is sold at various stages of maturity, but is usually sold young, when the texture is smooth and supple and the aroma is sweet and fruity. It must be consumed within 10 days.

 

Majorero

Majorero, a large cheese with a beautifully decorated rind, is made from unpasteurized goat's milk, and can be sold fresh or cured. It has a lively acidity and a slight piquancy on the palate. It is creamy, with a mouth-watering, long-lasting flavor. The beautiful island of Feurteventura in the Canary Islands is the home of Majorero. The cheese is delicious with a variety of Spanish wines.

 

Malagon with Rosemary

This cheese combines one of the most prevalent herbs of the Spanish countryside, rosemary, with rich sheep's milk cheese. After a period of aging, the rosemary that is pressed into the rind imparts a wonderful flavor into the cheese. The herbs also lend the wheels a rustic, natural appearance.

 

Malvarosa

Made from the Guirra sheep in Valencia, it is a very unique sheep's milk cheese, cured in cheesecloth, with a sweet flavor and a firm, buttery texture. It is offered in an interesting "servilleta" shape - thanks to the cheesecloth. It is very delicate for a sheep's milk cheese, and incredibly smooth. Pair with a full bodied Spanish red wine. 

 

 

Manchego 

Named for the region of La Mancha, which also home of Don Quixote, this historic cheese is from pasteurized sheep's milk. It has a black gray or buff colored rind, with a crosshatch pattern, the interior ranging from stark white to yellowish, depending on age. The aroma should suggest lanolin and roast lamb. The final cheese is usually smeared with olive oil and surface mold is removed. It has a number of holes and a mild, slightly briny, nutty flavor. It is sold at various stages of maturity: at the age of 13 weeks it is described as curado (cured) and, when over three months old it is referred to as viejo (aged). There is a peppery bite to cheeses that have reached a great age. It is best known of a series of sheep's cheeses and is similar to Zamorano, Cadiz, Calahora or Castelleno. Enjoy it as the locals do - served before the meal, topped with a spot of membrillo (Spanish quince paste). Also lovely when dipped in honey.

 

Menonita

Menonita is a Hispanic-style cheese, similar in taste and uses to Gruyere or Gouda. It has a mild taste with white color. Menonita has a smooth and semi-firm texture.

 

 

 

Monje Blue Cheese

Monje is Spanish for monk, which hints at the origins of this monastery cheese. Cows milk cheese is injected with blue mold, and wrapped in plaqano leaves, for sharp, hearty flavor, mildly salty and buttery, and a creamy white pate and texture.

 

Monte Enebro

This creamy, textured goat's milk log was voted one of the 100 Best Food Products of Spain. Rafael Baez created Monte Enebro at the age of 64, in Avila, one of the nine provinces of Castile and Leon (south-west of Madrid). To make this tangy cheese, Rafael uses the milk from the valley's goat herds. As a result, this does set limits on production. Soft-ripened, cave cured, and treated to a penicillin mold on the exterior, its recipe sounds French. The interior is slightly sharp, rich, creamy, and delightful. 

Murcia Al Vino "The Drunken Goat"

Murcia al Vino is made from the best goat milk in all of Spain. Murcia al Vino is made from the milk of Murciano-Granadina goats. These are well acclimatized to the heat and aridness, grazing on the rich grass and wild herbs, resulting in a very flavorful cheese. Murcia is made using wine to give it its extraordinary color. The texture is firm, but extremely buttery, making it an excellent ‘snacking' cheese. Serve, appropriately, with a nice full bodied red wine. 

Paramo de Guzman

The milk for the cheese comes from the oldest Castillian breed of sheep called the “Churro,” which adapted to these high plateau lands thousands of years ago. In spring the milk is soft and creamy, creating a more delicate cheese. In summer, when the milk has a higher fat content, the cheese takes on a more robust flavor. These cycles make this cheese truly a product of the seasons. It is solely made from raw sheep's milk, in an artisan format that preserves the natural flavors of the milk. The aging process is totally natural, temperature and humidity controlled, permanently aired through periodic turning of the cheese. This ensures a homogenous texture throughout. The minimum maturing time is 12 months. Following a traditional method of preserving cheese, the wheels are then sliced into wedges and packed in Extra Virgin Olive Oil.

Picos de Europa(Valdeon) 

This creamy blue cheese is also known as Valdeon and comes in a cylindrical shape. The origin of this cheese comes from the early French pilgrims. It is usually made from the mixture of cow's, sheep's and goat's milk. Picos de Europa has blue-green veins and a salty taste. With age the rind changes its color and becomes sticky. This cheese is sold wrapped in plane leaves. The period of curing and ripening is about two to three months. This cheese is often eaten with honey for breakfast.

 

Pimentino

Pimentino is incredibly popular amongst our customers looking for a cheese with a little extra piquancy and kick but a soft and smooth pate at the same time. Pimentino is an artisan cheese, carefully crafted by hand in Murcia into wheels that are rubbed with paprika. Smooth and creamy, yet deliciously spicy.

 

Queso de Murcia

Pure white, fresh, and round this cheese made from goat's milk and is primarily used as a table cheese and for cooking. It has a spongy texture and it is flavored with rosemary and tarragon, balanced by refreshing acidity. Queso de Murcia has been made for centuries, but because it has a short shelf life, another version of this is "The Drunken Goat," Murcia al Vino. It has a natural rind and absorbs the fruity, slightly spicy flavor and aroma of wine.

 

 

 Queso del Montsec 

Queso del Montsec is from Catalonia. The cheese has a dense, fairly grainy texture that feels very creamy in the mouth. It is soft-white cheese made from goat's milk and ranks high among vegetarian cheeses. It is also known as Cendrat. The affinage takes two to three months. It has a herbaceous, spicy finish. 

Queso del Tietar

Another cheese that comes from Avila, it exists in two versions. The fresh cheese is called Cabra del Tietar and it takes just few days to ripen. The cheese is made from goat's milk and is often mixed with spices like oregano, thyme, rosemary or paprika. The other version takes two or three months to ripen and the texture hardens and has a nutty flavour. Queso del Tietar makes a perfect partner for pasta.

 

Queso Majorero

This cheese is also known as Queso Fuerteventura, after the beautiful Canary island where it is made. It is a hard cheese made from goat's milk and it is usually produced in the shape of cylinder. The cheese has a natural rind with pattern printed at top and bottom, so typical for all Spanish cheeses. The finish is quite peppery and has a hint of red wine, and the slightest hints of wild honey, wild thyme and almonds. This cheese is used as a table cheese and for grilling.

 

 

Requeson

A Hispanic version of Ricotta that is used in salads, dips, cooked foods and desserts. Requeson has a very mild and semisweet flavor. Its color is white. The texture is soft, moist and grainy.

 

Roncal

A traditional, farmhouse, unpasteurized, hard cheese made from sheep's milk, it is a wheel-shaped cheese with a hard, natural rind that is covered with a velvety-smooth layer of blue-gray mold. Roncal is aged for at least four months where the firm, elastic interior becomes slightly grainy, with small, irregular holes. The greenish moldy surface is occasionally covered in olive oil. The flavor owes much to the richness of the milk. It has a sweet, herbaceous flavor, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze. As Roncal ages it becomes increasingly tangy. It has a hard beige to gray rind with beige interior which turns to amber with age.

San Simon

Another traditional, farmhouse cheese which is creamy, semi-soft and is made from cow's milk. It has a distinctive pear shape and is named after San Simon de la Cuesta, in the northwest of Spain. It is lightly pressed, then smokedand has a supple, open consistency with an attractive, polished rind, which ranges in color from honey to reddish-brown. The smoke gives the cheese a woody taste to add to the buttery quality and slight acidity from the milk. It is coagulated at 87 degrees F and salt is added. The curd is transferred to pear-shaped molds. After a day the forms are immersed in hot whey. After two weeks the cheeses are smoked.

 

Tetilla

 

Traditional, creamy, semi-soft cheese made from cow's milk. A pear-shaped, with pale yellow, ridged rind,it looks like a large, finely ridged fig or woman's breast,hence the name. It has a mellow, fresh lemony taste with a hint of green grass. The consistency is supple with a creamy feel on the palate. This cheese ripens in two or three weeks.

 

 

 

Torta del Casar

Soft, Spanish, ewe's milk cheese. The paste is whitish, with a few holes. Vegetable rennet is used to curdle the milk.

 

Torta La Serena

A robust sheep's milk cheese produced in Extremadura, its name is derived from the Spanish word for cake, "torta", which denotes the shape of this fine creamy cheese. Thistle is used in its manufacture, infusing it with fresh herbal hintsand it is aged for 60 days. It has a soft, yet firm in texture, and a slightly bitter taste that marries excellently with an earthy red wine, or Cabernet Sauvignon.

 

Tronchon

Ssemi-soft cheese made from blended cow's, goat's and sheep's milk, it has a shape of flattened globe with deep crater. The natural rind is smooth, glossy and it has a color of butter. The taste is aromatic, with a background of white wine acidity. The origin of the shape is obscure, but it is replicated today with molds. The interior is bone white and has many small holes.

Ulloa 

 

Ulloa is a semi-soft cheese that comes from Galicia and is similar to Tetilla, differing only in the shape. Ulloa is made from cow's milk. The affinage takes one month and the fat content is 45%.

Urgelia

From the pristine pastures at the foothills of the Sierra Del Cadi, Urgelia is a natural washed rind cheese with a wonderfully creamy texture. As with most Catalan pressed curd cheeses, it has a distinctive aroma and a robust flavor. A terrific melting cheese, it is equally delicious served with fruit and a glass of merlot or a white burgundy.

 

 

Zamorano

This is one of the more well known Spanish cheeses, usually produced in the shape of drum. It is very similar to Castelanno and Manchego, but is less grainy. The flavor has a hint of burnt caramel and buttery taste of sheep's milk. It is used as a table cheese and it ripens in three to nine months.