Spain

Majorero cheese is a goat milk cheese from Spain. Similar in texture to Manchego, this firm cheese has a milky, nutty flavor that goes well with various pear products. It is pale white in color, and comes in large wheels.

This Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

This Manchego is aged for 12 months, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

Using milk from their 6,500 Manchega sheep, Dehesa de los Llanos is one of the largest ranches in Castilla la Mancha. This is a true farmstead Manchego.

This unparalleled raw milk Manchego is exclusively produced using sheep’s milk collected from local herds. Once the milk is collected, Artequeso Manchego cheese is produced following only the strictest of artisan traditions, during which cheesemaker Alfonso Alvarez and his staff keep absolute control over each step of the cheese making process: this includes curd cutting,...

The cheese is made in Posada de Valdeón, in the Castile-Leon region of the northwestern Spain.  The cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin Cabrales.

This DOP cheese’s namesake derives from the town in the center of the region of production. It is made from the raw milk of the region’s Churra and Castellano sheep. While the rind has the familiar zigzag pattern of many Spanish cheeses, its flavor is all its own: deliciously sweet and nutty, with a touch of salt.

Drunken Goat is smooth and mild with a beautiful violet hue, which is due to soaking in Doble Pasta, from the Monastrell grape. The finish on this cheese is slightly fruity and herbal. Drunken Goat is a great introduction to goat cheese and an option for people who don’t care for a tangy or ‘goaty’ goat cheese.

Fig Almond Cakes are made with whole premium Pajarero figs and Marcona almonds. The figs are de-stemmed by hand. There are other fig cakes on the market, but they are typically a puree of stems, figs, and other spices mashed into a bread.

Piedras translates to stones in Spanish. They are large toasted Largueta almonds, dipped in chocolate and finished with a dusting of cocoa. The result is a treat that is crunchy and not too sweet.