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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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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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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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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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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 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 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. -
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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PIQUILLO PEPPERS
Maison de Choix piquillo peppers are short and shaped like a slightly rounded triangle with a pronounced pointed end. They have a tender texture and are not overly fleshy. The special variety of the pepper and the slow wood roasting combine for a unique flavor profile.
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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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MONTEGRATO 58 YR AMONTILLADO WINE VINEGAR RESERVA
Sherry vinegars are the Spanish counterpart to the traditional while Balsamic vinegars from Italy. This particular vinegar is made from Amontillado sherry wineand aged for 58 years in oak barrels. Throughout such a long aging time, this vinegar develops a incredible depth and complex flavor which is intense and rich on the palate. A few drops is all you need. Darker than fino but lighter than oloroso, this vinegar has mahogany tones with just the right amount of richness to it.
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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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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, 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.
