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3 MONTH SPANISH MANCHEGO
Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.
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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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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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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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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 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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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.
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LA LEYENDA, FLOWERED BABY SHEEP’S MILK
Sheep cheese aged for five months and topped with edible rose, calendula, blue cornflower, jasmine and lavender petals. Exquisite sensory stimulation because of its fragrance, the blend of the characteristic flavor of cured sheep cheese with its floral essence, and its spectacular presentation.
The INTERNATIONAL TASTE INSTITUTE of Brussels has acknowledged the quality and unique flavor of this cheese, awarding it with its recognized three stars SUPERIOR TASTE AWARD.
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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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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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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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MEMBRILLO CREMA (QUINCE) 400 GR
Quince cream, a product made only with the flesh of the fruit, leaving a smoother and creamier texture.
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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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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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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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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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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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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.
