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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.
Related products
Manchego Cheese PDO
Description
Manchego is produced from sheep’s milk and comes from the La Mancha region, which is also the home of Don Quixote. It is made from pasteurised sheep's milk and is one of the most popular cheeses Spain.
There are three main varieties – semi-cured, cured and Viejo(aged)
Semi Cured, aged for 3 months and has a buttery texture and milk fruity flavour. Perfect to use in sauces, for cheese boards and croquettes. Comes in rounds between 3-3.5kg.
Cured, is aged for 6 months has a crumbly texture and rounded flavour. This cheese can be used for cheese boards, pintxos or shaved and grated as a replacement for the popular pecorino or parmigiano. Wheels come between 2.6 to 3kg.
Viejo is aged for 9 months, it is firm, more intense and crumbly in texture with a lingering palet. Fantastic combination with quince paste in desserts and also with pintxos de Jamon or other fine-cured meats. Wheels come between 2.8-3.2kg.
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 slightly acidic and medium to strong according to if semi matured or matured.
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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.
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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.
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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