CHEESE

4 MONTH DOP

Manchego DOP is handcrafted by Artesanos Queseros from the milk of Manchega sheep. The youngest Manchego of the line’s rind is coated with a light green natural paint to set it apart from the other ages of Manchego. It is semi-firm with a rich golden color and smooth paste. This cheese has a floral aroma with a nutty flavor. It pairs well with fruity Spanish red wines or Beaujolais. It is traditionally served with membrillo (quince paste) and Marcona almonds.

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561178 4/3.5 LB MIN SANTA MARTA

ARTISAN RAW MILK MANCHEGO

Located in Madridejos, in Toledo, Spain, Cristo del Prado has been crafting Manchego since 1985. Cristo del Pardo is known for their commitment to traditional cheesemaking, and staying true to the historic art of Manchego DOP cheeses. This is a raw milk, artisan Manchego and has had incredible success in Spain. The flavor profile of this cheese is intense and full-bodied and remains one of the best Manchego cheeses available in the market today.

6 MONTH DOP

100% Manchega sheep’s milk is used in a traditional recipe for DOP Manchego, made by Artesanos Queseros in Spain’s La Mancha region. The 6 months aged Manchego has a rich flavor that’s full of depth and a wonderful creaminess to its finish. We love it served next to cured ham, plus a cup of jerez sherry or dry red wine.

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LOAF STYLE MANCHEGO

This Manchego DOP is made from milk of Manchega sheep by Artesanos Queseros. It is semi-firm with a golden color, a smooth paste, and a savory, rich flavor. The format allows for easy storage and slicing with the high quality and delicious complexity of a Manchego DOP.

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12 MONTH DOP

This DOP Manchego, produced according to a centuries- old recipe, is crafted with fresh, sweet milk of Manchega sheep. As the wheels age, they take on a more concentrated flavor, a rich golden color, and a firm, crumbly texture. A cured manchego has a more intense flavour, so its prefereble to serve with serrano or iberico ham, olives, quince and crusty homemade bread. This savory, almost meaty Manchego is perfect with a bold Rioja.

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ARTISAN GRAND RESERVE

Made from unpasteurized sheep’s milk from the Manchega sheep breed in Castilla La Mancha, and aged for 12 months, this is a truly exquisite Manchego. Its flavor is nuanced and rich, with a hint of spiciness on its finish. Dehesa de los Llanos “Grand Reserve” has a firm, slightly crumbly texture perfect for shaving over salads, or snacking on with crusty bread and a fruity red wine.

563702 2/6.2 LB

MANCHEGO IN ROSEMARY

Manchego in Rosemary combines one of the most prevalent herbs of the Spanish countryside, rosemary, with rich sheep’s milk cheese from the La Mancha region. Rosemary‘s pine-like, fragrant flavor is a natural match for Spanish sheep‘s milk cheese. After a period of aging, the rosemary that is pressed into the rind lends the cheese a lovely herb flavor that perfectly complements the nutty sweetness of the Manchego. The herb also gives the wheels a rustic, natural appearance redolent of age-old Spanish culinary traditions.

561179 4/3.5 LB

CASTELLANO

Castellano is crafted in Spain’s Castile- Leon region from the Churra and Castellana breeds of sheep, and dates back to the Bronze Age. Historical documents demonstrate that it was used as a form of payment. Cristo del Prado has made these wheels since 1985 in Madridejos, Toledo. The cheese ripens for at least two months, during which time, its yellow paste develops a rich flavor with notes of butter and a lovely brightness. Can be eaten by itself, or accompanied by cherry tomatoes, fresh basil, salt and an authentic Spanish virgin olive oil.

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SMOKED IZIAZABAL DOP

On the Basque hillsides, Latxa and Carranzana sheep roam. Their fresh milk becomes these robust, sharp wheels of cheese, gently smoked over local wood. The rich, piquant taste, rich texture, and smokiness make for a truly unique, wonderful cheese. Idiazabal can be eaten with marmalade, honey, or on toast. The best wines that highlight the taste are Rioja wine or Ribera del Duero. Can also be paired with white wine.

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6-9 MONTH PERFECT RIPENING

Dehesa de los Llanos has created the “Perfect Ripening” for their artisanal Manchego, crafted from the milk of 6,500 Manchega sheep that live on the largest ranch in Castilla La Mancha. This is one of the best Manchegos available in the market, with a zesty, lovely flavor with notes of toasted almonds.

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GOAT WITH ROSEMARY

Rosemary’s fragrant, woodsy flavor is a gorgeous match for this aged Spanish goat cheese. After aging, the wheel’s rinds get studded with rosemary, which lends an herbaceous quality and a pretty, rustic appearance to this mild cheese, with a semi-firm texture and a rich, fresh flavor. Can be combined with honey, nuts, as well as fresh and dried fruits.

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GOAT WITH WINE

Formatges Blancafort, located in Gironella, Calaluna, began in 1984 as a family business specializing in the artisanal production of Garrotxa cheeses. Goat’s milk is collected from local farmers who have a stake in the company. This goat’s milk cheese has a white interior with a very creamy texture and a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of hazelnuts. Its taste, creaminess and flavour makes it a unique and unparalleled product. Ideally served with a white wine (young and fruity).

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MURCIA AL VINO DOP

What starts out as a firm white wheel turns a deep shade of burgundy after a long bath in local red Murcia/ Jumilla wine. The red wine in which the cheese is soaked imparts a flowery aroma and a rich, earthy dimension. Murcia al Vino has a creamy, elastic texture and a pleasantly sharp aroma. It is best paired with toast, olives and red wine. Can be fried with tomato sauce or served with olive oil and paprika.

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3 MONTH MAHON DOP

Mahón is a cow‘s milk cheese named after the capital of Menorca. After ripening in underground caves for at least 60 days, Mahón develops a bold, magnificent flavor. The yellow-orange rind, which is rubbed with olive oil and paprika, conceals a soft, slightly briny and nutty interior. Mahón is a traditional appetizer, drizzled with olive oil and served with a sprig of fresh Rosemary or tossed into any type of salad. Excellent with grapes or nuts. Serve with a nice young red wine

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CABRALES BLUE DOP

Queso Cabrales is an artisan blue cheese from Asturias on the northern coast of Spain. Although it can be made of pure cow’s milk, it is sometimes blended with goat or sheep’s milk, exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged between two and six months in natural caves in the mountains nearby with high humidity and low temperatures. This serious, spicy and hearty blue has a strong smell and potent taste. Often used in fine cuisine for making sauces, small quantities should be used because of it´s strong taste. It is ideal for serveing on a cheese platter with a drizzle of honey. Best served with strong wines, spirits and ciders. Perfect for accompanying meats and some vegetables.

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YOUNG IBERICO

This semi-hard cheese from central Spain is made from a mixture of cow (40%), sheep (30%) and goat’s milk (30%), which comes through in its mild and milky yet complex flavor. It is a candid, soft and buttery cheese. Young Iberico ages for up to six months. It is a table cheese, but can be shaved over salads, soups, and pasta, and it melts wonderfully.

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IBERICO 33-3

The same people who make our Manchego in the heart of the Castilla La Mancha region craft Iberico 33-3. Most Iberico cheeses on the American market are young and heavy on the cow’s milk. Our cheese is composed of a perfect blend of cow, sheep, and goat’s milk and aged for five months. The three milks are collected every day and cheese production starts at 2 AM. Iberico 33-3 is a semi-hard cheese with a pleasant nutty complexity.

QUESERÍA PRESTES

Artesenal family business dedicated to the manufacture of exquisite, quality and healthy food

Quesería Prestes is a family business that began in San Simón (Vilalba, Lugo, Spain) in 1991. They specialize in fresh cows milk cheeses but produce a variety of artisanal cow and goat milk cheeses. Their key and first item being San Simón da Costa, which is a cured and smoked cows milk cheese strictly regulated by the San Simon DOP. In the 2000s, Prestes consolidated its position as a cheesemaker. Its presence in gastronomic events, tastings and competitions (Alimentaria, the Salón del Gourmet and Anuga Salon), winning prestigious awards at an international level, such as the World Cheese Awards, allowed it to gain a foothold in the dairy market as a leading company. In 2016, an export process began that forced it to move to larger facilities, which were adapted to the new production capacity supported by product diversification. This change of thought came hand in hand with a new generation of cheese makers, who seek the positioning of the various Prestes varieties in national and international markets. Respect for the tradition, raw material and artistry with which Prestes produces its cheeses ensures each product is of exquisite quality.

TETILLA

Tetilla DOP is a smooth, supple, semisoft cow’s milk delicacy, one of just four cheeses granted a D.O.P. certification from this lush, green region in the northwest of Spain. The world “Tetilla” translates to “small breast”, which describes the unique semi-spherical, peaked shape of this artisanal cheese.

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Discover

SPANISH ACCOMPANIMENTS

Our selection of accompaniments and pairings will take any cheese or charcuterie platter to a whole new level. Sweet Marcona almonds, caramelized walnuts, quince paste, and fruit and nut cakes make for gorgeous displays and impart unique Spanish flavor. They’re versatile enough to add to salads, desserts, and snacks as well.

MARCONA ALMONDS

Sometimes called the “Queen of Almonds,” marcona almonds flourish in the mild climate and fertile soil of Mediterranean Spain. They are a variety of “prunus dulcis var dulcis,” or sweet almond, related to the peach tree and grown in Valencia, Murcia, and Mallorca. These nutrient rich nuts are high in Oleic acid and Vitamin E, making marcona almonds a healthy choice. Marcona almonds are savory and sweet, with a delicious infusion of olive oil for a fruity and smooth finish. Pair with cheese, fresh figs, and honey. Serve as a snack or with dessert, paired with a Spanish sherry.

Fried & Salted

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Olive Oil Added

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Raw

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Rosemary & Sea Salt

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Spicy Paprika

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Truffle

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