Spain

This artisanal sheep’s milk cheese from Cuenca is hand-rubbed with lard and fresh rosemary and aged in caves for eight months. It is full flavored and complex with a long finish that highlights the rosemary.

Pimentino is produced with same-day milk collected from local farmers. Aged for 90 days, it is creamy and mild with a clean finish that hints of grass and herbs. The rind is rubbed with paprika indigenous to Murcia. The paprika is for appearance and does not impart any flavor.

A unique washed-rind goat’s milk cheese formed into a brick shape, Pata Cabra is both pungent and smooth. The rind turns from reddish to a faded pale orange.

With a rich and full flavor, this goat’s milk cheese is creamy with a touch of tanginess at the end.

Spain definitely isn’t lacking for great sheep milk cheeses, but Ombra may be among its most unique.  While this Catalonian cheese might look a little bit like a miniature Manchego, Ombra comes into its own as firmer and denser with a bit of added texture from the crystallization in its paste.  It has strong caramel notes and a hint of dry grassiness, putting it among the most...

A spreadable sheep’s milk cheese, Miticrema is great both for cheese plates with a drizzle of honey or for cooking. Try using it as a raviolli filling, or add a dollop on top of pancakes. The bright, sweet flavor is approachable and can go either savory or sweet.

Characterized by its dusty gray rind, Garrotxa is the most famous cheese in Catalonia. Cheese maker Josep of Can Pejol pays homage to the small production methods of the original recipe, which almost disappeared in the mid 1900s, due to changes in farming policies. It’s an approachable crowd-pleasing cheese, with hints of roasted almonds, and cellar.

Ibérico is perfect as a table cheese or tapas meal. On the outside it looks similar to its close cousin, Manchego, except it’s made with cow, goat, and sheep’s milk, creating flavors that are well-balanced and mild. Its semi-soft texture makes it easy to slice or cube. Our Ibérico is made in Castile y León, a region surrounded by mountains. Serve with ham, olives and fresh...

Idiazabal is made from unpasteurized sheep’s milk. The smooth natural rind covers a compact paste, with a few pinprick holes. It is dry, but not crumbly.

Mahón is sweet and fruity but can be slightly salty due to sea salt content in the grass the cows eat. The rind is generally an orange color due to it being rubbed with butter, oil, and paprika. As it reaches maturity (around 10 months) it tends to have small eyes and some granularity.