Spanish cheeses – The Iberians

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.

Download the info sheet

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

Caprice of Chaira

Description Pasteurized cow's milk. Persistent, sweet and salty flavor; with a spicy and astringent touch. Pairing It pairs with mature wines, with an enveloping and delicate body. Sensorial Notes of nuts and a certain bitterness at the end. Download the info sheet

Cheese with Paprika from La Vera

Description Compact and creamy texture. Pasteurized cow's milk. Pairing It pairs with young and fresh white wines. Sensorial Very dairy flavor and with a taste of spicy paprika, floral and tropical nuances. Touch of nuts. Download the info sheet

Garrotxa Cheese

Description Artesanal Cheese from Catalonia made from pasteurised goats cheese. Accompany with bread and olive oil, fruit or jams. Perfect with salads. Pairing A cheese which combines especially well with a crisp, cask-aged white wine or a young red wine. Sensorial Firm but elastic textured cheese without holes which becomes soft and velvety in the mouth. Creamy taste with notes of the forest in the Autumn. 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

Idiazabal PDO “Belai” 2,7 kg - The Iberians

Idiazabal Cheese

Description 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. Is a sheep’s milk and hand made cheese that has a hard inedible outer rind. Pairing Goes very well with dry white wines or young red ones. Sensorial The flavor of Idiazabal cheese is intense with a marked “aged sheep's milk” character and some natural rennet flavor . 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

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

Murcia al Vino Cheese PDO

Description 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. Pairing Best combined with young, fresh white wines or Rioja Spanish red wines. Sensorial Firm and elastic texture with a mild to medium taste. Light wine bouquet. Download the info sheet

Roncari Blue Cheese

Description 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. Pairing Is ideal drunk with strong wines and sparkling wine. Sensorial Compact cheese with some holes and blue mould. White to creamy colour with blue mould development. Lactic aroma and slightly acidic, strong taste and a creamy finish. 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