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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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MITICA, V de NAVARRA AHUMADO (SHEEP)
Pure sheep matured cheese, elaborated in Navarre with sheep’s raw milk. A cheese coming from pastures, where the excellent habitat is the adequate to produce a cheese of exceptional quality. The sheep’s raw milk is the main basis for the elaboration of “V de Navarra”.
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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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QUESERIA PRESTES, QUEIXO TETILLA
Regarding tradition, the raw materials and artisanal care with which Prestes manufactures its cheeses, they turn each product into an exquisite, high-quality and healthy food.
Pairs with young, acidic and fresh wines such as Albariño or Ribeiro. Also with lightly aged reds, sweet Muscat grape wines or even light beers.
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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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ROCINANTE CABRA AL ROMERO, ROSEMARY
Pressed paste cheese made with pasteurized goat´s milk, with a minimum ageing period of 30 days.
Cheese made from pasteurized goat’s milk. Wrapped in a crust with natural rosemary leaf. -
ROCINANTE CABRA AL VINO GOAT/WINE
Pressed paste cheese made from pasteurized pure goat milk. Immersed in red wine for 48-72 hours. Curing time: about 1 month.
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ROCINANTE CABRA INFUSED RED WINE
Pressed paste cheese made from pasteurized goat´s milk, naturally aged minimum 30 days infused with red wine.
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ROCINANTE OVEJA INFUSED W/CHILI
Pasteurized sheep´s milk, naturally aged minimum 120 days, with chili infused into the cheese and applied on the rind.
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SAN SIMON DOP
Fourth generation cheesemaker Javier and his wife make this teardrop shaped cheese in their home in Lugo, Galicia, which also doubles as a cheese plant. It’s a tiny operation with only 4 employes, and the care with which this award-winning cheese is made shows. Javier waits until the end of the process to smoke the cheese with birch wood for up to 90 minutes. It develops a lovely caramel colored exterior, a golden interior with tiny eyes and a subtle smoked flavor. Javier says the aroma reminds his customers of a time gone by, when their food was cooked over a wood-fired flame. We couldn’t agree more.
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TRUFFLE SPANISH MANCHEGO
It´s a particular and different cheese made from sheep milk and pure black truffles quality. With a healing between 20 and 30 days, that surprises fans and pundits in the consumption of cheese and satisfies the most gourmet palates.
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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
