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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, 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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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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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
