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Tetilla Cheese PDO
Description
Tetilla is a regional cow’s-milk cheese made in Galicia ,in north-western Spain. The name tetilla (Spanish for small breast; the word is also the official name in Galician) describes the shape of the cheese, a sort of cone topped by a nipple, or a half pear.
Pairing
Pairs with young acidic and fresh. Also with little aging reds, sweet muscat grape wines or even light beers.
Sensorial
It has a mild flavor, with a somewhat creamy texture and a slightly acidic and mild salty flavor.
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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.
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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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Torta Del Casar PDO
Description
Delicious and pungent cheese from Extremadura in Spain made from raw sheep’s milk and vegetable - based rennet which gives it its unusual taste. The cheese has a semi-solid lid but a soft texture at room temperatura for dipping. It won a bronze medal in the 2019 World Cheese Awards.
Great to decorate a cheese platter and goes particularly well with strong flavours such as meats, anchovies, or in sauces or on pizzas even! Very enjoyable too with breadsticks as a dip/ tapa to share, or to spread on bread.
Pairing
A cheese which combines especially well with cava or champagne.
Sensorial
Strong, pungent smell, small eyes and strong, slightly bitter taste.
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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.