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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.
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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.
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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.
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San Simon
Description
Caramel coloured with a golden interior and tiny eye, San Simon is a smoked cow’s milk cheese from Galicia in the shape of a teardrop. The subtle smoked flavour comes from ageing the cheese on birch wood. The distinct smoke flavour permeates the moist, malleable paste that finishes creamy and luscious. Only four producers make this cheese in Spain. Used for creams, sauces, textures, desserts, jellies, foams and cheeses boards.
Pairing
Goes well with fruity white or rosé wines.
Sensorial
Semi-cured cheese with a mild flavor, with milky notes and a pleasant taste of nuts and butter. After taste and great smell of birch smoke.
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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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