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VALDEON, SPANISH BLUE
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
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QUESOS ROCINATE, CABRA AL ROMERO
A semisoft goats milk cheese, Cabra Romero is made from the rich, creamy milk of the Murciana goat. Covered with loads of fresh rosemary and aged for roughly 90 days, it is creamy and silky smooth with a very clean finish that hints of rosemary.
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MITICA, CAMPO DE MONTALBAN
Campo de Montalban is a mixed-milk cheese, containing roughly sixty percent cow`s milk with the remainder comprised of goat`s and sheep`s milks. It was originally considered a Manchego, but in 1985 the AOC standards for Manchego were changed to mandate 100 percent sheep’s milk. As Campo de Montalban is mixed-milk, its name was changed to reflect its home region. Made in the town of La Puebla de Montalban, its name translates to `the fields of Montalban.
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MITICA, CANA DE CABRA
Cana de Cabra is a soft-ripened cheese made from pasteurized goat`s milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, buttery, mild and delicious cheese has a bloomy rind with semi-soft texture. Cana de Cabra is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.
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MITICA, CANA DE OVEJA
Cana de Oveja is a soft-ripened cheese made from pasteurized sheep`s milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, gooey cheese has a bloomy rind with flaky, crumbly texture with notes of tangy butter in paste. Cana de Oveja is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig
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DRUNKEN GOAT
This semi soft goat cheese is soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for 60 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish. Forever Cheese was the first importer of the D.O.P Queso de Murcia al Vino and since then has been instrumental in helping to protect the D.O.P in the U.S.
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CAPRICHO DE CABRA (FRESH GOAT CHEESE)
Capricho de Cabra is a creamy, flavorful cheese produced with milk Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a sweet finish.
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GARROTXA
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.
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LA VASCO NAVARRA, IDIAZABAL
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.
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LA DAMA SAGRADA, (GOAT MANCHEGO)
We’re excited to introduce our newest raw milk find from Spain! This “Sacred Dame” is produced using Murciana goat’s milk in the town of Carpio de Tajo, just outside of Toledo. The goats belong to a cooperative of farmers who also are members of the dairy that make the cheese. They believe in aging the cheese a minimum of 6 months to accentuate the best features of the cheese, which has a full flavor (sweet and grassy) and great protein formation.
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MAHON
The average ripening time to obtain the characteristic intense and slightly spicy flavour of our semi-cured cheese is about three months. The texture obtained is buttery and very nice to the taste.The cut is easy, showing a smooth surface, full and shiny.
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MONTEVEGA, 12 MONTH AGED MANCHEGO DOP
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.
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ANTEQUESO, 6 MONTH AGED MANCHEGO DOP
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.
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MAESE MIGUEL, 3 MONTH AGED MANCHEGO PDO
Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color. It comes in a 10-inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.
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LA LEYENDA, 10 MONTH AGED ROSEMARY MANCHEGO
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
