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PACKSIZE | 12/5 OZ. RETAIL |
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An incredibly rich and flavorful triple-cream cheese that’s like pure heaven. Its flavor is buttery and piquant, and it melts in your mouth. Perfect for spreading on warm bread!
Elaborated with raw sheep milk, Idiaza¡bal is a robust and sharp cheese, and usually ripened for a long period (at least 60 days). Its paste is delightful and chewy. The P.D.O. Idiazabal bheese is elaborated in the Basque Country and Navarre, from raw milk of the `Lacha` and `Carranzana` sheep´s varieties, natural rennet, and a minimum ripering of 2 months.
This unparalleled raw milk Manchego is exclusively produced using sheep`s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting, whey drainage, salting, and finally drying. Once the make process is complete, each wheel is carefully tended to during the affinage process, with particular attention devoted to controlled temperature and humidity levels.
The cheese is made in Posada de Valdeon, in the Castile-Leon region of the northwestern Spain and is wrapped in sycamore maple or chestnut leaves before being sent to market. The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales. Aged 6 Months
Characterized by it’s dusty gray rind, Garrotxa is the most famous cheese in Catalonia. Cheese maker Josep of Can Pejol pays homage to the small production methods of the original recipe, which almost disappeared in the mid 1900s due to changes in farming policies. It’s an approachable crowd-pleasing cheese, with hints of roasted almonds, and cellar.
This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.