Showing all 5 results
Aged mahon PDO “Mercadal”
Description Square cheese from Menorca made from pasteurised cow’s milk and aged to form a buttery firm texture. Miniature sold with its lid pre-cut and including special knife to make a great aperitif. A versatile, delicious PDO cheese which can be consumed in flakes or sliced. Ideal above as an aperitif (with crisp white wine or cava) or with salads, carpaccio, pasta, risottos or for cooking in a sauce. Makes a more buttery and economical alternative to parmesan. Also fabulous sliced on a cheese table. Figs and grapes accompany particularly well. Pairing This cheese goes fabulous with crisp white or rosé wines. Sensorial Firm, hard and flaky texture. Intense aroma reminiscent of butter, leather and wood.
Idiazabal smoked artisan raw milk cheese is a classic from the Basque Country. It is a cheese that brings us the pastures and landscapes of the mountains and valleys of the Basque Country. Slightly smoke and with floral notes. Intense aromas and taste. Idiazábal cheese should have an intense, pungent and clean odor. There should be an absence of foreign odors. It is a compact cheese with a not very pronounced elasticity, quite firm, where you can find granules when chewing it, without becoming lumpy. The more ripe it is, the less moisture it will have, and therefore less elasticity and a more brittle and hard texture. The flavor of Idiazábal cheese is intense, “filling the mouth”, balanced, clean and consistent with a marked “aged sheep's milk” character and some natural rennet flavor provided it has matured long enough. It has a spicy tone and there must be an absence of bitterness. Its salinity is medium. After a tasting, it leaves a lingering aftertaste of its characteristic flavor. download the info sheet
Mahon is a semi cured cow's milk cheese aged for 3 months and is also known as Queso Mahón-Menorca, (because of its origin), it represents the excellence in Menorcan cheese from Balearic island. It is full flavoured with a creamy lactose note that fills your mouth with the sweetness of milk. It is great in cooking sandwiches or pizzas. It comes as a pressed cheese paste, with parallelepiped shape with rounded edges. Combining sobrasada (a fermented chorizo) with melted mahon is an excellent match with toast or in a crunchy roll. Download the info sheet
Murcia al Vino Cheese
Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma. A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic. The pate is semi-soft with small eyes, ivory white, slightly acidic and creamy to taste. On the outside, the rind appears purple, characteristic of red wine baths during maturation. As with other Spanish cheeses, Queso de Murcia is eaten with beer or wine or as a part of meal with fruits & nuts.
Made in the town of Roncal, in the Basque region of Northern Spain, some call this sheep’s variety blue cheese the Roquefort de España. Due to its velvet and creamy texture and smooth flavor this cheese can be used in sauces, for croquettes, salads, compotes, cheese boards and for desserts. Wheels come between 1.2kg - 2.4kg. Download the info sheet