Spanish Cheese

A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in Mild, slightly briny, nutty flavor. When well aged, takes on a strong peppery bite.   A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the Time of the Romans. This true aged raw milk manchego is made only from the mild of the Manchega sheep from the La Mancha Plateau region, more than 600 meters above sea level. The flavor is slightly acidic and piquant, the persistent taste of the SheepÆs milk gives it a nutty finish. More Info | Buy Now Drunken Goat from Spain Sini Fulvi Mild, creamy, finishing as tangy, sweet and fruity   From the village of Jumilla in the Murcia region of Spain, Drunken Goat is a semi-soft artisan goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor. This is a very difficult cheese to find. More Info | Buy Now Picon Cabrales Los Picos De Euro Sharp Tangy   Cabrales cheese is a natural cheese made in the artisan tradition by rural dairy farmers. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 7¦ and 13¦ C (45¦ - 55¦ F). These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior imitations. More Info | Buy Now

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