mixed milks – The Iberians

Cabrales PDO Blue Cheese

Description The most famous and strongest Spanish Blue Cheese, made from raw sheep’s and cows milk, plus penicillium roqueforti mould and matured in caves in the Picos de Europa, Asturias. Ideal in salads, with honey and/or nuts, simply enjoyed with bread or even for cooking. Pairing This type of cheese is ideal drunk with strong wines. A sparkling wine is perfect with this too as it refreshes the mouth and eliminates any excess fatty taste. Sensorial Complex – soft and creamy, yet crumbly. Intense taste which suggest fermented fruit, mould and yeast, with a tangy, spicy aftertaste. Download the info sheet

Iberico Cheese (2 crowns)

Description Iberico Semicured Cheese is a truly authentic European cheese. Made from a unique mixture of cow, goat and sheep milk, it’s been aged for 3 months to create a semi-hard cheese that tastes great with omelets, salads, pastas, potatoes and rice. Pairing Great accompanied by a dry or semi-dry fruity white wine or a smooth red wine. Sensorial Firm and compact cheese with small eyes. Slightly yellow colour and slightly acidic lactic aroma. Taste medium to strong according to if semi matured or matured. Download the info sheet

Lara & Sara Blue

Description Made with goat and sheep’s milk. Fatty melted cheese with blue cheese spread. The "Saanen" breed goat provides a very pleasant bouquet. Pairing Pairing with red reserve wines. It goes well with sweet wines even with vermouth. Sensorial Blue with a mild flavor, slightly spicy notes and somewhat bitter if the penicillium is well developed. Download the info sheet

Lara & Sara Blue Cheese

Description Made with 100% Galician cow and goat milk. The goat, of the "Saanen" breed, provides a very pleasant bouquet. Pairing Pair with reserve red wines; even with sweet wines or vermouth. Sensorial Blue with a mild flavor, with slightly spicy and somewhat bitter notes, if the penicillium is well developed. Download the info sheet

Smoked melted Cheese

Description Made with goat and sheep’s milk. Fatty melted cheese spread. Aftertaste and great smell of birch smoke. Pairing Pairs with barrel-fermented white wines. Also with Mencia-type reds. Sensorial Semi-cured cheese with a mild flavor, with milky notes and a pleasant taste of nuts and butter. Download the info sheet