563079 MANCHEGO, 04 MOS DOP Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 4 months aged Manchego is the youngest Manchego of the line and is coated with a light green wax 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 great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with Membrillo/quince paste. Selling feature: 1. No preservatives on the rind (natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used 4. Nutty, sweet floral bouquet
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Don Juan
SHELF LIFE
18 Months
NÂş UNITS CASE
2
REGION
Castilla La Mancha
563066 MANCHEGO, 06 MOS CURED DOP Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 6 months aged Manchego has great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines (Rioja) or even Beaujolais. It is often served with Membrillo/quince paste. Gold Winner at 2012 World Cheese Awards Selling feature: 1. No preservatives on the rind (natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used 4. Nutty, sweet floral bouquet
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
6 lbs
BRAND
Don Juan
SHELF LIFE
18 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563071 MANCHEGO, 12 MOS DOP Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 12 month aged cheese has a firm texture with a rich golden color and a hard paste. This cheese has great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with Membrillo/quince paste. Silver Winner at 2012 World Cheese Awards Selling feature: 1. No preservatives on the rind ( natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used 4. Nutty, sweet floral bouquet
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
12 Months
NET WEIGHT
6 lbs
BRAND
Don Juan
SHELF LIFE
18 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563072 MANCHEGO, ARTISAN RAW MILK Cristo del Prado began in 1985 located in Madridejos, Toledo Spain. They started by using the milk from their own livestock. Cristo del Pardo today modernized and uses a state of the art facility (BRC, ISF certified) that uses milk from over 50 selected farmers to make various traditional cheeses highly valued in Spain as well as overseas. Cristo del Pardo is known for their traditional cheese recipes 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. 2010 World Cheese Award Gold Medal Manchego semi-aged 2011 World Cheese Award Bronze Medal Artisan Manchego Cheese
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
8 Months
NET WEIGHT
7 lbs
BRAND
Don Juan
SHELF LIFE
18 Months
Nยบ UNITS CASE
2
REGION
Castilla La Mancha
563782 MANCHEGO, MINI Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 12 month aged cheese has a firm texture with a rich golden color and a hard paste. In miniature, this Manchego is even more intense. Due to its small size, Mini Manchego ages more quickly and thus reaches “1 year” status in less than 12 months. The cheesemaker releases it once its weight loss is equivalent to that of a 1 year product. Manchego is Spain’s most widely recognized D.O. cheese. Mini Manchego is made from milk taken from a herd of Manchega sheep of the La Mancha region of central Spain. The small-scale, artisan production yields an exquisite cheese that is hand-formed, hand-wrapped and dry-cured. It is delicious served solo as in Spain, or coupled with crusty bread and olives, red and white wines, fresh fruit, honey or quince paste.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
2 lbs
BRAND
Don Juan
SHELF LIFE
18 Months
Nº UNITS CASE
6
REGION
Castilla La Mancha
733004 MANCHEGO STYLE, LOAF Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. It is semi-firm with a rich golden color and smooth paste. This cheese has great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with Membrillo/quince paste. Sold in this easy loaf size ideal for food service and deli’s. The format allows for easy storage and slicing with the high quality of a Manchego DOP. Selling feature: 1. No added Lysozyme 2. Low Acidity due to the freshness of the Milk used 3. Nutty, sweet floral bouquet 4. Format is perfect for food service/deli
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
7 lbs
BRAND
Don Juan
SHELF LIFE
18 Months
Nº UNITS CASE
1
REGION
Castilla La Mancha
563920 IBERICO, LOAF Our Iberico cheese is made in the same plant that produces our Manchego in the heart of the region Castilla La Mancha. The three milks are collected every day and cheese production starts at 4am in the morning. The final result is a product with very low acidity and a mild floral bouquet. This semi- hard, cheese from central Spain is made from a mixture of cow, sheep and goat's milk, which is reflected in its mild yet tasty flavor. Sometimes Queso Iberico is mistaken for Manchego. The aging usually takes one to six months. It is a table cheese but it can be shaved and it melts very well. Excellent for cooking or eating, and goes well with Spanish red wines. Sold in this easy loaf size ideal for food service and deli’s. The format allows for easy storage and slicing with the high quality of a Manchego DOP. Blend 40% Cow’s Milk, 30% Sheep’s Milk, 30% Goat’s Milk.
TYPE OF MILK
Cow, Sheep & Goat
TREATMENT
Pasteurized
RIPENING
4-5 Months
NET WEIGHT
7 lbs
BRAND
Espania
SHELF LIFE
8 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
633821 MANCHEGO, 04 MOS Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 4 months aged Manchego is the youngest wheel and is coated with a light green wax 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 great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with Membrillo/quince paste. Selling feature: 1. No preservatives on the rind (natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used 4. Nutty, sweet floral bouquet
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Don Juan
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563790 MANCHEGO SLICES (1/3 oz cuts) Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 4 months aged Manchego is the youngest wheel and is coated with a light green wax 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 great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with Membrillo/quince paste. The pre-sliced wedges and easy packaging makes this an item ideal for cheese plates, tapas and Hors d’oeuvres. Selling feature: 1. No preservatives on the rind (natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used 4. Nutty, sweet floral bouquet
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
1 lbs (about 45 slices)
BRAND
Don Juan
SHELF LIFE
4 Months
Nº UNITS CASE
6
REGION
Castilla La Mancha
563701 MANCHEGO, 04 MOS Manchego DOP made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 4 months aged Manchego is the youngest wheel and is coated with a light green wax 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 great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines or even Beaujolais. It is often served with Membrillo/quince paste. Selling feature: 1. No preservatives on the rind ( natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Monte Alba
SHELF LIFE
18 Months
NÂş UNITS CASE
2
REGION
Castilla La Mancha
563787 MANCHEGO, 6 MOS Manchego Dop made from milk of Manchega sheep by Coqueya. Coqueya is one of the few top Manchego producers combining old techniques with a state of the art facility and equipment. The 6 months aged Manchego has great character – floral aroma with a gentle, nutty flavor and finish. It goes well with fruity Spanish red wines (Rioja) or even Beaujolais. It is often served with Membrillo/quince paste. Gold Winner at 2012 World Cheese Awards Selling feature: 1. No preservatives on the rind ( natural waxing with Fatty acids) 2. No added Lysozyme 3. Low Acidity due to the freshness of the Milk used 4. Nutty, sweet floral bouquet
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
7 lbs
BRAND
Monte Alba
SHELF LIFE
18 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563704 MANCHEGO, ARTISAN 4 MOS Dehesa de Los Llanos is a 10,000 hectare estate located in Albacete – La Mancha, Spain. It was founded in the 17th century by a congregation of Franciscan monks. They have a heard of 6000 Manchega sheep which graze on the large pastures and eat alfalfa, corn, and other cereal crops. This company’s core competencies lay its high quality natural product (no use of colorings or additives) and latest technology to ensure for the most hygienic and sanitary production process. Artisan Manchego Cheese is made from unpasteurized sheep’s milk from the Manchega sheep breed, from Castilla La Mancha. This is one of the best Manchegos available in the market with very unique characteristics that set this product apart from all other artisanal producers. The final product is an exquisite cheese made for the most demanding customers. The taste of this Manchego is an incredible experience. It has a zesty nutty flavor with a long lasting aftertaste that is profound and complex. Winner of Gran Seleccion for Best Artisan Manchego Cheese 2009, 2010. Selling feature: 1. No coating, natural rind 2. Farmstead: 100% of the Milk comes from the farm. 3. Natural feed 4. Award Winner Manchego
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
4 Months
NET WEIGHT
7 lbs
BRAND
Dehesa de los Llanos
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563745 MANCHEGO, 06-09 MOS PERFECT RIPE Dehesa de Los Llanos is a 10,000 hectare estate located in Albacete – La Mancha, Spain. It was founded in the 17th century by a congregation of Franciscan monks. They have a heard of 6000 Manchega sheep which graze on the large pastures and eat alfalfa, corn, and other cereal crops. This company’s core competencies lay its high quality natural product (no use of colorings or additives) and latest technology to ensure for the most hygienic and sanitary production process. Artisan Manchego Cheese is made from unpasteurized sheep’s milk from the Manchega sheep breed, from Castilla La Mancha. This is one of the best Manchegos available in the market with very unique characteristics that set this product apart from all other artisanal producers. The final product is an exquisite cheese made for the most demanding customers. Dehesa de los Llanos “Perfect Ripening” is aged for 6 months to 9 months. The taste of this Manchego is an incredible experience. It has a zesty nutty flavor with long lasting aftertaste. Winner of Gran Seleccion for Best Artisan Manchego Cheese 2009, 2010. Selling feature: 1. No coating, natural rind 2. Farmstead: 100% of the Milk comes from the farm. 3. Natural feed 4. Award Winner Manchego
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
6-9 Months
NET WEIGHT
7 lbs
BRAND
Dehesa de los Llanos
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563702 MANCHEGO, ARTISAN GRAND RESERVE Dehesa de Los Llanos is a 10,000 hectare estate located in Albacete – La Mancha, Spain. It was founded in the 17th century by a congregation of Franciscan monks. They have a heard of 6000 Manchega sheep which graze on the large pastures and eat alfalfa, corn, and other cereal crops. This company’s core competencies lay its high quality natural product (no use of colorings or additives) and latest technology to ensure for the most hygienic and sanitary production process. Artisan Manchego Cheese is made from unpasteurized sheep’s milk from the Manchega sheep breed, from Castilla La Mancha. This is one of the best Manchegos available in the market with very unique characteristics that set this product apart from all other artisanal producers. The final product is an exquisite cheese made for the most demanding customers. Dehesa de los Llanos “Grand Reserve” is aged for 12 months. The taste of this Manchego is an incredible experience. It has a zesty nutty flavor with long lasting aftertaste. World Champion! Super Gold Winner of the World’s Best Cheese 2012 Winner of Gran Seleccion for Best Artisan Manchego Cheese 2009, 2010. Selling feature: 1. No coating, natural rind 2. Farmstead: 100% of the Milk comes from the farm. 3. Natural feed 4. Award Winner Manchego
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
12 Months
NET WEIGHT
7 lbs
BRAND
Dehesa de los Llanos
SHELF LIFE
1 Year
Nº UNITS CASE
2
REGION
Castilla La Mancha
563040 MANCHEGO, IN ROSEMARY Cristo del Prado began in 1985 located in Madridejos, Toledo Spain. They started by using the milk from their own livestock. Cristo del Pardo today modernized and uses a state of the art facility (BRC, ISF certified) that uses milk from over 50 selected farmers to make various traditional cheeses highly valued in Spain as well as overseas. Cristo del Pardo is known for their traditional cheese recipes and staying true to the historic art of Manchego DOP cheeses. 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. Rosemary is native to the Mediterranean area and a member of the mint family. After a period of aging, the rosemary that is pressed into the rind lends the cheese an unmistakable herb flavor that perfectly complements the nutty sweetness of the Manchego. The herb also gives the wheels a rustic, natural appearance that is redolent of age-old Spanish culinary traditions.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
6 Months
NET WEIGHT
7 lbs
BRAND
Cristo del Pardo
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563721 MANCHEGO TYPE, CASTELLANO Castellano is a traditional sheep’s milk cheese from Castilla y León, Spain with a mild, milky, fruity flavor that finishes with a touch of refreshing acidity. Castellano has a similar look to Manchego; it has the typical herringbone pattern on the rind and comes in a brown colored 7 pound wheel. Upon closer inspection, one notices a much whiter interior with a texture that borders on creamy. Scattered throughout the paste are tiny eyes. Since the young Castellano has more moisture than Manchego, it melts more evenly. Castellano takes its name from the Castilla y León region, Castellano is crafted from raw sheep’s milk following a 100 year old tradition. The result is a unique cheese with a distinct acidity and great bouquet. It pairs well with fruit, quince paste or olives. Selling points: similar flavor profile of a Manchego DOP but with a better price point
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
6 lbs
BRAND
Espania
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla Leon
563075 ETXEGARAI, SMK (IDIAZABAL TYPE) The Etxegarai cheese makers make Etxegarai cheeses and Idiazabal type cheeses from pure sheep’s milk that graze in the Navarra, Spanish & French Basque Mountains. This traditional Basque company uses the latest technology, time-honored recipes, and quality milk to make the best possible cheeses which they are very proud of. Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. Idiazábal is a robust and sharp cheese, made to be ripened for a long period. This cheese has well-defined characteristics: unpasteurized whole sheep’s milk from Lacha or Carranzana breeds, with high acidity and low fat, coagulated with natural young lambs' rennet giving it a slight piquant taste. Its dry and crumbly paste is a delight for those cheese lovers who like to "chew the cheese". The light smoking takes place at the end of the aging process, using wood from the beech-tree, birch-tree, cherry tree or white pine.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
6 Months
NET WEIGHT
7 lbs
BRAND
Etxegarai
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Basque Country
563760 IDIAZABAL, SMK DOP This smoked Idiazabal cheese is produced by Aldanondo under the Lana brand. Aldanondo has several locations in the Basque country in Spain. They have over 50 years of experience in cheese making and they specialize only in DOP cheeses of Northern Spain such as Idizabal, Roncal, Arzua-Ulloa, & Tetilla. They buy local milk from small farmers and help sustain the agricultural community. They have invested in the latest technology to have as little waste as possible and impact their environment minimally. Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. Idiazábal is a robust and sharp cheese, made to be ripened for a long period. It has well-defined characteristics: unpasteurized whole sheep’s milk from Lacha or Carranzana breeds, with high acidity and low fat, coagulated with natural young lambs' rennet giving it a slight piquant taste. Its dry and crumbly paste is a delight for those cheese lovers who like to "chew the cheese". The light smoking takes place at the end of the aging process, using wood from the beech-tree, birch-tree, cherry tree or white pine.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
6 Months
NET WEIGHT
7 lbs
BRAND
Lana
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Basque Country
563798 QUESOLIVA El Hidalgo is a business that began in 1965 by Jose Cuquerella Marrades and then passed on to his son and has remained in the family since. El Hidalgo is located in Manzanares in Ciudad Real “La Mancha” and focuses on producing regional cheeses. Their cheeses have been successful leading to their expansion & new facilities opening this year to keep up with demand. Two of the most popular and traditional product of Spain (sheep’s milk cheese and black olives) are combined together in this fresh tasting young cheese. The olives are sliced and added to the paste of the cheese creating this unique combination of flavors and texture. White, moist, lightly-salted, fresh cheese from the province of Ciudad Real in Castilla La Mancha. It is a fresh cheese, not cured, thus it is made to be eaten soon after being made. Mixed with honey and nuts, or dried fruit, it becomes a fabulous dessert.
TYPE OF MILK
Sheep
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2 lbs
BRAND
Hidalgo
SHELF LIFE
6 Months
Nº UNITS CASE
6
REGION
Castilla La Mancha
563050 RONCAL DOP Onkizu located in the Pyrenees Mountains of Navarra specializes in the manufacturing of Roncal DOP cheese. Onkizu is a family run business which uses milk from Latxa sheep which graze in the Ulzama y Roncevalles valleys. This business and their award winning regional cheese is a great source of pride in the Navarra region. Roncal comes from the rich sheep's milk of the legendary Latxa and Aragonesa sheep breeds. Depending on the season, these herds graze in the high Pyrenees or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway's "The Sun Also Rises." Roncal, made in one of seven villages in the Valle de Roncal, has nutty and piquant flavors with a firm, chewable texture. Somewhat similar to Pecorino Toscano and Manchego, Roncal has its own unique, mouth-watering character and pairs well with many types of wine but you may especially enjoy it with a Sauvignon Blanc or a Tempranillo.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
6 Months
NET WEIGHT
6 lbs
BRAND
Onkizu
SHELF LIFE
6 Months
Nยบ UNITS CASE
2
REGION
Navarra
563045 ZAMORANO DOP La Fariza produces artisanal cheeses made with sheep’s milk from their own herd of 500 churra sheep and make Zamorano DOP cheese. The sheep roam, according to tradition, in the protected Parque Natural Arribes del Duero in Castilla Leon. The sheep’s milk is collected and cheeses are made by the family Santos de Pedro, using the best raw materials, and are 100% natural. Zamorano is a famous DOP sheep‘s milk cheese related to Castellano and Manchego. It has a similar shape and a natural herringbone rind. The flavor has a hint of burnt caramel and the smooth taste typical of sheep's milk. The thick milk for Zamorano comes from the Churra and Castilian sheep in northwestern Castilla y León. Zamorano is allowed to age to a full flavor that is sharp with hints of butterscotch.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
6 Months
NET WEIGHT
13 lbs
BRAND
La Fariza
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla y Leon
563047 GOAT, GARROTXA Formatges Blancafort located in Gironella, Calaluna, began in 1984 as a family business specializing in the artisanal production of Garrotxa cheeses made with goat’s milk. 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 that is surrounded by a natural mold rind. It has an unusual but mild flavor with a light acidity and a hint of hazelnuts.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
2.5 lbs
BRAND
Blancafort
SHELF LIFE
6 Months
Nº UNITS CASE
6
REGION
Catalonia
563016 GOAT, CABRA El Valle is located in Almodovar del Campo (Ciudad Real) in La Mancha región was historically important for cattle rearing and started as an ancient roman settlement. El Valle established in 1980 as a small-scale craft production it has expanded its facilities making Manchego-style cheeses from goat’s milk, sheep’s milk, or a mixture of sheep’s, goat’s, and cow’s milk. Today El Valle has a state of the art facility and milk is collected from La Mancha and Castilla Leon region. Spain offers a wide variety of interesting goat‘s milk cheeses alongside the myriad sheep selections. Here we have a young pasteurized goat‘s milk "cabra" cheese – refreshing, white and tangy. The rind bears the markings of Spanish baskets traditionally used for draining curds. It is made in the Murcia region of southeastern Spain from 100% pasteurized goat‘s milk sourced from Murciano-Granadina goats, the best milk producing breed in Spain. It is cured for a minimum of 45 days. This charming Cabra caters to all five senses; it has an intense white color and has a creamy elastic texture, mild aroma and a distinctive lemony-peppery flavor. Cabra works wonders on appetizer platters with fresh herbs, olives and light meats.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
16 lbs
BRAND
Espania
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563019 WINE CURED DON WINE Don Wine is a brand name of the dairy of Alimer cooperative which has 1500 members of farmers. Alimer is located in Murcia and produces various specialty items including goat’s milk cheeses, their forte. The farmers have their Murciano-Granadina goats graze in the Murcian pastures and they use their milk to make fresh and cured goat’s milk cheeses. Don Wine is a delicious Spanish basket-mold style cheese with a flowery wine bouquet. It is made of pasteurized goat's milk from the Murciano-Granadino breed of southeastern Spain, the best milk producing breed in the region. The cheese undergoes a minimum aging period of 30 days in a natural cellar, and then is soaked in vino for 48 to 72 hours to form a violet rind. Don Wine’s calling card is its seductive red floral bouquet which announces a smooth ivory paste. Inside the wheel, undertones of deep red fruits play against a gentle yet stimulating acidity. Great for Valentine’s Day with a bottle of wine!
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
5 lbs
BRAND
Don Wine
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Murcia
563055 MURCIA AL VINO DOP La Fortaleza del Sol is the brand name of the dairy of Alimer cooperative which has 1500 members of farmers. Alimer is located in Murcia and produces various specialty items including goat’s milk cheeses, their forte. The farmers have their Murciano-Granadina goats graze in the Murcian pastures and they use their milk to make fresh and cured goat’s milk cheeses. The Murcia region, long associated with fine Spanish wines, is also the name of a famous wine-soaked goat cheese, Murcia al Vino. What starts out as a firm white wheel turns a deep shade of burgundy after a long bath in red Murcia/Jumilla local wine. Murcia lies on the south-eastern coast of Spain and is home to a variety of grasses, shrubs and wild herbs. The area is a grazing paradise for the local native goats (Murciana -Granadina breed). The resulting cheese is rich by nature, and it becomes even richer with wine. Each bite brings a bouquet to the palate, both of fruit and flowers. Tasting notes: A pleasantly sharp aroma and unsalted flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of flowers. The texture is creamy and elastic. Murcia al Vino carries the well-known La Fortaleza del Sol brand (an Atalanta exclusive!) as well as the prestigious D.O.P. symbol which ensures its authenticity. Queso Murcia al Vino won the best young cheese from El Salon del Gourmets in 2007
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
6 lbs
BRAND
La Fortaleza del Sol
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Murcia
563077 IBORES, PAPRIKA DOP Made in Extremadura, this goat’s milk DOP cheese reflects its homeland in its fullest. It is hard, dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive 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.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
2 lbs
BRAND
Valmorisco
SHELF LIFE
8 Months
Nº UNITS CASE
6
REGION
Extremadura
563784 MAJORERO W/ PAPRIKA Queso Flor Valsequillo is a cheese making company started in 1986 located on Grand Canary of the Spanish Canary Islands. Valesquillo was named after the patron saint of the town where the cheeses are made. Milk is collected from 67 small farms in the area and on the other neighboring islands to make all-natural specialty Canary cheeses under the brand name, La Suerte del Angel. The goat cheeses produced on Fuerteventura are sought after not only in the archipelago but outside of the islands as well. Fundamental factors that determine the quality of this cheese are the rich pastures from a dry but pleasant countryside, and the unsurpassable characteristics of the Majorera goat, a very adaptable rustic animal which produces a thick, aromatic and high-fat milk. Majorero is an aged cheese made only with goats´milk. It has an enzimatic coagulation. The paste is pressed and uncooked.
TYPE OF MILK
Goat
TREATMENT
Raw
RIPENING
4 Months
NET WEIGHT
8 lbs
BRAND
Suerte del Angel
SHELF LIFE
6 Months
NÂş UNITS CASE
1
REGION
Canary Islands
563069 MAJORERO DOP Queso Flor Valsequillo is a cheese making company started in 1986 located on Grand Canary of the Spanish Canary Islands. Valesquillo was named after the patron saint of the town where the cheeses are made. Milk is collected from 67 small farms in the area and on the other neighboring islands to make all-natural specialty Canary cheeses under the brand name, La Suerte del Angel. Majorero (pronounced ma-hor-ero) goat’s milk cheese comes from the rich pastures of the Spanish island of Fuerteventura. This piece of land features golden sandy beaches that are caressed by the sun and trade winds. For agriculture and animal-rearing, the Fuerteventura’s terrain is rather dry. Luckily, the Majorera goat whose milk is used for this cheese is a very adaptable, rustic animal, producing a dense, aromatic, and high-fat milk. Majorero cheese, currently made from unpasteurized milk, has achieved D.O. nameprotected status in Spain.
TYPE OF MILK
Goat
TREATMENT
Raw
RIPENING
2 Months
NET WEIGHT
4 lbs
BRAND
La Suerte del Angel
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Canary Islands
413010 AZORES FLORES Portugal’s Azores Islands is an Archipelago located in the Atlantic. One of the archipelago’s islands is Flores whose land mass is covered with forests in the center, but ringed with sandy beaches and covered in pink and purple hydrangea flowers. Flores lies nearly 1,000 miles to the west of Lisbon in the middle of the Atlantic Ocean. Azores Flores is an unlikely home to dairy cows, but the Portuguese saw the lush fields and forests and realized the potential for cattle rearing. Today the farmers from the Flores Islands produce Azores Flores, a cow's milk cheese, aged for three months, with a clean, aromatic, grassy taste and aroma. The texture is semi-soft, creamy and the cheese has a long and sweet finish. Its history dates back to seafaring times. The islands were known for their high quality, fragrant milk. The farmers made fresh cheeses intended to be eaten straightaway in the port, but for those on a long journey, they made firmer cheeses that could travel the distance.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
4 lbs
BRAND
Azores Flores
SHELF LIFE
6 Months
Nº UNITS CASE
6
REGION
Azores, Portugal
563013 MAHON, 03 MOS DOP Mahón is a cow‘s milk cheese named after the capital of Menorca. Although it is a small island, Menorca produces enough cheese to make Mahón, Spain's second most popular cheese next to Manchego. After ripening in underground caves for at least 60 days, Mahón develops a bold, magnificent flavor. The yellowish-orange rind, which is rubbed with olive oil and paprika, conceals a soft, slightly briny and nutty interior. This cheese is sold at stages ranging from semi-cured to very old. Historically it was formed in these easy square blocks with shipping in mind since the island exported large quantities of this special cheese by boat to mainland Spain. Mahón is traditionally served as an appetizer, drizzled with olive oil and served with a sprig of fresh rosemary.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
7 lbs
BRAND
Don Juan
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Balearic Islands
563009 MAHON, CURED DOP Mahón is a cow‘s milk cheese named after the capital of Menorca. Although it is a small island, Menorca produces enough cheese to make Mahón, Spain's second most popular cheese next to Manchego. After ripening in underground caves for at least 60 days, Mahón develops a bold, magnificent flavor. The yellowish-orange rind, which is rubbed with olive oil and paprika, conceals a soft, slightly briny and nutty interior. This cured Mahon is left to age in caves where the sea air of the Mediterranean helps with the aging process. Historically it was formed in these easy square blocks with shipping in mind since the island exported large quantities of this special cheese by boat to mainland Spain. Mahón is traditionally served as an appetizer, drizzled with olive oil and served with a sprig of fresh rosemary.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
8 Months
NET WEIGHT
7 lbs
BRAND
Don Juan
SHELF LIFE
12 Months
Nº UNITS CASE
2
REGION
Balearic Islands
563012 BLUE, CABRALES DOP Los Caserinos, located in Villaviciosa Asturias, is in the heartland of Spanish milk production. When looking at the rolling hills and green mountains of Asturias, they are dotted with grazing cows which are known for providing the best milk in Spain. Los Caserinos is a family run business in its 4th generation who takes great pride in their cows, milk, and cheeses. From their humble beginnings they have modernized and grown and is now being run by four brothers. 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. 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 between two to six months in natural caves in the mountains nearby where penicillium molds grow. These spores give the cheese intense veining with a blue-green color. Cabrales is sharp and tangy, and is even more complex when mixed with the other two milks. Contrary to popular belief, Cabrales is not wrapped in leaves. It is a perfect ingredient for blue cheese sauces for meat or pasta and can be served on a cheese platter with Quincy paste or honey.
TYPE OF MILK
Cow & Goat
TREATMENT
Raw
RIPENING
6 Months
NET WEIGHT
6 lbs
BRAND
Cabrales
SHELF LIFE
3 Months
NÂş UNITS CASE
2
REGION
Asturias
563070 BLUE, VALDEON DOP Queserias Picos de Europa is located in Valdeon and specializes in the production of Valdeon DOP blue cheese. It was begun by two brothers Tomas and Javier Alonso more than 35 years ago. They named their business after the impressive mountain range that surrounds their valley which in antiquity were used by seafarers as natural lighthouses warning them that land was nearby. Now these mountains are appreciated for their natural beauty and green pastures perfect for grazing animals. The cheese is made year-round from a mixture of cow’s and goat’s milk. Valdeon cheese is wrapped in sycamore leaves and aged until it obtains just the right flavor and texture somewhere between semi-cured and cured. It is an off-white color, with many green-grey veins running through it and contains holes throughout. It is a very strong-flavored cheese, tangy and a bit spicy. It can be used for any sauce requiring blue cheese.
TYPE OF MILK
Cow & Goat
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
7 lbs
BRAND
Picos de Europa
SHELF LIFE
5 Months
Nº UNITS CASE
2
REGION
Castilla y Leon
563722 BLUE, VALDEON MINI DOP Queserias Picos de Europa is located in Valdeon and specializes in the production of Valdeon DOP blue cheese. It was begun by two brothers Tomas and Javier Alonso more than 35 years ago. They named their business after the impressive mountain range that surrounds their valley which in antiquity were used by seafarers as natural lighthouses warning them that land was nearby. Now these mountains are appreciated for their natural beauty and green pastures perfect for grazing animals. The cheese is made year-round from a mixture of cow’s and goat’s milk. Valdeon cheese is wrapped in sycamore leaves and aged until it obtains just the right flavor and texture somewhere between semi-cured and cured. It is an off-white color, with many green-grey veins running through it and contains holes throughout. It is a very strong-flavored cheese, tangy and a bit spicy. It can be used for any sauce requiring blue cheese.
TYPE OF MILK
Cow & Goat
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
1 lbs
BRAND
Picos de Europa
SHELF LIFE
3 Months
Nº UNITS CASE
8
REGION
Castilla y Leon
563794 ARTISAN GOAT, W/ WINE Finca la Prudenciana is an Alvarez Valera family business that produces artisan cheeses under the “Buenalba” brand. They are located in Toledo in La Mancha region of Spain and in their fourth generation of cheese making. They are known for making innovative cheeses from their farm animal’s milk with ingredients such as Paprika, Rosemary and Wine. They were featured on the television show, “Spain… on the Road Again” hosted by Mario Batali and Gwyneth Paltrow. With Buenalba we offer cheeses with the same characteristics of Artequeso, selected milk of the highest quality and absolute control over each processing step. We were looking for cheeses that provide new flavors and aromas and, why not, colors, in a perfect balance. Goat´s raw milk with Merlot red wine
TYPE OF MILK
Goat
TREATMENT
Raw
RIPENING
4 Months
NET WEIGHT
7 lbs
BRAND
Buenalba
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563795 ARTISAN SHEEP, W/ ROSEMARY Finca la Prudenciana is an Alvarez Valera family business that produces artisan cheeses under the “Buenalba” brand. They are located in Toledo in La Mancha region of Spain and in their fourth generation of cheese making. They are known for making innovative cheeses from their farm animal’s milk with ingredients such as Paprika, Rosemary and Wine. They were featured on the television show, “Spain… on the Road Again” hosted by Mario Batali and Gwyneth Paltrow. With Buenalba we offer cheeses with the same characteristics of Artequeso, selected milk of the highest quality and absolute control over each processing step. We were looking for cheeses that provide new flavors and aromas and, why not, colors, in a perfect balance. Sheep´s raw milk with grated rosemary.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
4 Months
NET WEIGHT
7 lbs
BRAND
Buenalba
SHELF LIFE
4 Months
Nº UNITS CASE
14
REGION
Castilla La Mancha
563796 ARTISAN GOAT, W/ PAPRIKA Finca la Prudenciana is an Alvarez Valera family business that produces artisan cheeses under the “Buen Alba” brand. They are located in Toledo in La Mancha region of Spain and in their fourth generation of cheese making. They are known for making innovative cheeses from their farm animal’s milk with ingredients such as Paprika, Rosemary and Wine. They were featured on the television show, “Spain… on the Road Again” hosted by Mario Batali and Gwyneth Paltrow. With BUENALBA we offer cheeses with the same characteristics of ARTEQUESO, selected milk of the highest quality and absolute control over each processing step, but innovating the artisan tradition of Manchego Cheese. We were looking for cheeses that provide new flavors and aromas and, why not, colors, in a perfect balance. Goat´s raw milk with paprika
TYPE OF MILK
Goat
TREATMENT
Raw
RIPENING
4 Months
NET WEIGHT
7 lbs
BRAND
Buenalba
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563048 IBERICO Our Iberico cheese is made in the same plant that produces our Manchego in the heart of the region Castilla La Mancha. The three milks are collected every day and cheese production starts at 4am in the morning. The final result is a product with very low acidity and a mild floral bouquet. This semi- hard, cheese from central Spain is made from a mixture of cow, sheep and goat's milk, which is reflected in its mild yet tasty flavor. Sometimes Queso Iberico is mistaken for Manchego. The aging usually takes one to six months. It is a table cheese but it can be shaved and it melts very well. Excellent for cooking or eating, and goes well with Spanish red wines. Blend 40% Cow’s Milk, 30% Sheep’s Milk, 30% Goat’s Milk.
TYPE OF MILK
Cow, Sheep & Goat
TREATMENT
Pasteurized
RIPENING
4-5 Months
NET WEIGHT
7 lbs
BRAND
Espania
SHELF LIFE
8 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563786 IBERICO, OLIVE OIL Our Iberico cheese is made in the same plant that produces our Manchego in the heart of the region Castilla La Mancha. The three milks are collected every day and cheese production starts at 2am in the morning. The final result is a product with very low acidity and a mild floral bouquet. This semi- hard, cheese from central Spain is made from a mixture of cow, sheep and goat's milk, which is reflected in its mild yet tasty flavor. Sometimes Queso Iberico is mistaken for Manchego. The aging usually takes one to six months. It is a table cheese but it can be shaved and it melts very well. Excellent for cooking or eating, and goes well with Spanish red wines. Blend 40% Cow’s Milk, 30% Sheep’s Milk, 30% Goat’s Milk. The three milk Iberico is bathed in Olive Oil and packaged this way. The olive oil ensures that the cheese stays moist as it acquires some of the fruity undertones of the oil. This cheese is well served with crunchy toasted country bread or baguette.
TYPE OF MILK
Cow, Sheep & Goat
TREATMENT
Pasteurized
RIPENING
3 Months
NET WEIGHT
7 lbs
BRAND
Don Juan
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla La Mancha
563084 L’ALTA URGELL DOP Cadi is a cooperative founded in 1915 by Josep Zulueta Gomis making cheeses under the brand Cereta. Cadi is located in the Pyrenees Mountains in Cataluña bordering Andorra. They use milk only coming from their coop members whose cows graze on the green pastures of the “Alt Urgell” and “Cerdanya” areas which climate and rivers are ideal for animal grazing. They make the specialty Urgelia DOP cheese. It has slightly moist natural light-brown rind, cream or ivory color paste, plenty of small eyes irregularly distributed throughout the cheese. It has a soft and creamy texture, sweet and pungent aroma. It can be consumed by itself, but due to its easy melting and creamy texture it is distinguished by its extraordinary culinary applications such as Raclette.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
5 lbs
BRAND
Cereta
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Catalonia
563906 SAN SIMON Quesaria Sarrianas is located in the small town of Sarria in Galicia, Spain. Building a new modern facility, with plans to expand, they placed it in the middle of Galician mountains and pastureland. Sarrianas is a small and quaint business that specializes in making typical Gallician products but has invested the in the latest technology. They use milk only from local Galician dairies. San Simon hails from the region of Galicia in northwestern Spain, situated just above Portugal. San Simon is a uniquely shaped smoked cow’s milk cheese from Spain. San Simon is aged for 2-4 weeks, lightly pressed, and then smoked for 2 more weeks. Its firm chestnutorange exterior protects a soft, flavorful white center that ranges from mild to piquant with a creamy, buttery, smoky flavor.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
2 Months
NET WEIGHT
3 lbs
BRAND
Sarrianas
SHELF LIFE
6 Months
NÂş UNITS CASE
4
REGION
Galicia
563017 TETILLA Quesaria Sarrianas is located in the small town of Sarria in Galicia, Spain. Building a new modern facility, with plans to expand, they placed it in the middle of Galician mountains and pastureland. Sarrianas is a small and quaint business that specializes in making typical Gallician products but has invested the in the latest technology. They use milk only from local Galician dairies. This is the most characteristic cheese from Galicia, easily recognized by its shape and smooth, fine, yellow straw-colored rind. The soft paste, thick and smooth with few air pockets, is very creamy on the palate. The flavor is clean and smooth. This cheese can be eaten at any time during the day. It is also suitable for cooking, especially as stuffing and in recipes calling for coating as it melts easily with heat.
TYPE OF MILK
Cow
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
2 lbs
BRAND
Sarrianas
SHELF LIFE
5 Months
Nยบ UNITS CASE
6
REGION
Galicia
563758 TRONCHON, 2 MILK CHEESE Don Ismael began 35 years ago to make cheeses in Piedrabuena, near Ciudad Real en Castilla La Mancha. Their cheeses are produced according to traditional methods using the best and simplest ingredients of natural milk and rennet. Their experience and knowledge of cheese making has placed them as market leaders in their sector. Tronchon is a very small village in the southeastern part of Spain's wild and mountainous Teruel province. The town and its surrounding area has an age-old tradition of raising sheep and goats in mixed herds. This tradition led to the creation of Tronchon cheese, which is made from a blend of goat and cow's milk. This uniquely volcano-shaped cheese is beautiful and delicious. With its smooth, buttery, fresh flavor and springy texture, Tronchon is a longtime family favorite in Spain. It goes great with green Spanish olives and a fruity red Rioja.
TYPE OF MILK
Cow & Goat
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
19.5 lbs
BRAND
Don Ismael
SHELF LIFE
6 Months
Nยบ UNITS CASE
4
REGION
La Mancha
563772 SERVILLETA GOAT Jamesa began when couple Alejandro Romero Camarasa and Dona Amparo Gozalbez Lopez started to realize their dreams by producing a small quantity of cheese from their farm animals in the 1960’s. Located in Llosa de Ranes in Valencia, Jamesa collects the milk, makes the cheeses, and ages them in their own facilities. The cheese making is artisanal and they have built new facilities to fulfill the demand of their award wining cheeses. The Servilleta is a Semi-soft cheese, made according to traditional and artisan methods. Servilleta means “handkerchief” in Spanish. In the process the cheese maker folds the curd in the handkerchief and tie the four corners together in the centre of the cheese, hence its unique shape. The rustic exterior of this small hand-made cheese hides a stunning, silky white semi-hard interior. This is a delicate and elegant goat cheese. Gold Medal World Cheese Awards 2010.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
4.5 lbs
BRAND
Jamesa
SHELF LIFE
4 Months
Nº UNITS CASE
2
REGION
Valencia
563799 CASTEL DE MORELLA GOAT’s MILK Cati Quesos is located in the Maestrazgo area of Castellon, a natural and historic mountain region. This area is perfect for pastors to graze their animals and has a long history of cheese making. Cati uses only milk from their cooperative of pastors/farmers whose animals graze on the lush mountain pastures of the area thus making high quality cheeses. All cheese making is artisanal and carried out in a natural manner thus they make many organic cheeses and award winning cheeses. Castel de Morella is aged for a month in natural caves in the valley of Cati (near Valencia). Made from organic pasteurized goat’s milk. The flavor is a nutty sweet goat milk with a light aroma of mushrooms. Pairs well with Cava and fruit. It is characterized by its unique pyramid like shape and a white interior. 2011 Sofi Award Silver Finalist: Outstanding Cheese. Gold in 2009 at the World Cheese Awards, Bronze in 2009 the World Cheese Awards
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
1 Month
NET WEIGHT
1.1 lbs
BRAND
Cati
SHELF LIFE
4 Months
Nº UNITS CASE
6
REGION
Valencia
563700 SARRO’ DE CABRA Formatges Montbru makes Catalan specialty cheeses from goat, sheep, cow, and buffalo milk in Moia, Catalonia. They follow traditional recipes from centuries ago and are very active in their Catalan community helping local farms, stores and preserving the land. They export their cheeses internationally helping to associate high quality with Catalan products. Sarro’ de Cabra’s pasteurized goat’s milk cheese is made the artisanal way. It is similar to a Servilelta de Cabra, however, it is aged for a longer period and has a more intense aromas and flavor profile. Truly a unique specialty from Monbru. This cheese is their top of the line in terms of quality and presentation. It has a compact white paste with a slightly pleasantly chalky texture. This is a unique gem from the heart of Catalonia where this artisanal producer makes this unique cheeses.
TYPE OF MILK
Goat
TREATMENT
Pasteurized
RIPENING
4 Months
NET WEIGHT
2.2 lbs
BRAND
Montbru
SHELF LIFE
4 Months
Nº UNITS CASE
5
REGION
Catalonia
563910 SANSUENA ARTISAN SHEEP Lacteas Zamoro, located in northwestern Spain, has been making the “Sansuena” artisan raw sheep’s milk cheese for three generations. Using their own herd of 2,500 sheep and those of local farmers they elaborate authentic raw sheep’s milk of Castilla Leon region. Sansuena is a raw sheep’s milk cheese made the artisanal way hand pressed and molded. Being a raw sheep’s milk and aged for 11 months, the cheese has a distinct full flavor profile but the paste remains semi-hard and creamy. It is named after the local historic roman campsite found in Zamora region where emperor Augustus set up camp during his conquest of the Iberian peninsula.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
11 Months
NET WEIGHT
7 lbs
BRAND
Lacteas Zamoro
SHELF LIFE
6 Months
Nº UNITS CASE
2
REGION
Castilla Leon
563791 TORTA CAÑAREJAL Cañarejal is a farm located in the National Wildlife Reserve of “Riberas de Castronuño”, a natural environment rich in vegetation including many aromatic plants like rosemary, savory, thyme, lavender, oregano, and sage. These plants are the favorite food of the sheep herd; making for a nutrient rich, sweet, and creamy milk. Torta de Cañarejal is made with raw sheep's milk from the Cañarejal herd and aged for a minimum of 2 months. The cheese is made with rennet from ‘thistle flower’ in such as way as to reduce acidity and bitterness often found in similar Spanish cheese Tortas. The rind is white from the Penicilium candidum, the paste is creamy and perfect to spread over toasted bread.
TYPE OF MILK
Sheep
TREATMENT
Raw
RIPENING
2 Months
NET WEIGHT
8.8 Oz
BRAND
Cañarejal
SHELF LIFE
3 Months
Nº UNITS CASE
16
REGION
Castilla Leon