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Cheese
(Cheese)
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Spain has a wide range of cheeses - Manchego, made from Ewes milk, is the most well-known, but we have a selection of other kinds for you to try: Idiazabal - a smoked sheeps milk cheese and Cows milk cheeses like Tetilla from Galicia and Mahon from Menorca, all great with Membrillo, the quince paste. We also have Goats milk cheeses: Murcia al Vino and the rosemary-scented Cabra al Romero, and a blue cheese from the Picos de Europa called Valdeon, great with Pedro Ximenez sherry. |
 | | Manchego is the best known Spanish cheese, and our range of Manchegos are made solely from the milk of the Manchega sheep. (Some are made from a mixture of ewe's and cow's milks, which makes for a cheaper but much less flavourful product) These vacuum-packed wedges are made using pasteurised milk, cured for 3 months; creamy, with a salty tang. | £ 3.45 |
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 | | This delicious quince jelly is included here because it is the traditional accompaniment to Spanish cheeses, served as a small triangle on top of larger pieces of cheese such as Manchego, Idiazabal or Tetilla. A really wonderful combination of flavours. Presented in a traditional wooden box. Larger sizes can be found in the Fruits category of the website. | £ 4.25 |
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 | | These 'Serviette' cheeses are delightful! So-called because they take the shape of the knotted cloth they are wrapped in for drying, this one is made using pasteurised sheep's milk, and has a D.O. (denomination of origin) from Valencia to prove it's quality. | £ 5.25 |
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| | A whole round of great-tasting Manchego, with its own Denomination of Origin, made from pasteurised ewes milk and cured for 3 months. This is a semi-hard cheese, with a rind bearing the basket weave design typical of cheeses from central Spain. It has a smooth creamy texture, and a mild tanginess combined with a nutty and honeyed flavour. Great with an oaky white Rioja, a Reserva red Rioja or a glass of Amontillado Sherry. | £ 14.75 |
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 | | A whole round of wood-smoked cheese made from unpasteurised sheeps milk, from the Basque region of Spain, high in the Pyrenees mountains. It has a close texture with tiny holes, a fragrant smoky aroma and nutty taste. Great eaten with membrillo, apples, or melted on toast; and to drink, an oaky white rioja or a glass of Spanish cider. | £ 16.75 |
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 | | A large round of Manchego cheese, made solely using the pasteurised milk of the Manchega sheep; cured for 3 months to give a smooth creamy texture and well-rounded buttery flavour with a salty tang. Great with membrillo, and to drink, an oaky white Rioja, a Reserva red Rioja or a glass of Amontillado Sherry. | £ 39.25 |
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| | This is the top of our range of large Manchego cheeses: a delicious artisan-made round of unpasteurised ewe's milk cheese, cured for 12 months. This has a crumbly texture and superb, rich but tangy flavour. Great eaten with membrillo; drink with a full-bodied Reserva wine from Rioja or Ribera del Duero, or a glass of amontillado or oloroso sherry. | £ 46.75 |
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 | | The famous cheese from Galicia, made from pasteurised cows milk, with a natural straw-yellow wax rind shaped to resemble a womans breast. It is pale creamy white in colour, with a soft consistency and small, regularly distributed holes. It has a smooth, mild, almost buttery flavour. Excellent as a breakfast cheese, in cooking for stuffings or as a melted cheese, also great with Membrillo, the quince jelly. To drink: a young, fresh white or red Rioja. | £ 9.75 |
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 | | This Mahón is hand-made from unpasteurised cows milk on the island of Menorca; it is a square cheese with rounded-off edges, a smooth, firm texture and an aroma of fresh peaches, created by rubbing the rind with paprika and olive oil. The Mahón matures naturally and takes the shape of the linen cloth in which it is wrapped. To drink: an oaky white wine or a glass of amontillado or oloroso sherry. | £ 12.75 |
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| | These delightful artisan pasteurised medium-hard goat's cheeses from Valencia are called Serviette cheeses because of the shape they take when dried in a knotted cloth. The Goat's cheese has paprika rubbed into the skin to add its spicy aroma to the cheese. | £ 4.25 |
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 | | A small round of medium-hard mild-flavoured goats cheese from Murcia with a coating of rosemary leaves, giving a lovely fragrance to the cheese. Great on toast, with a glass of oaky white wine or an amontillado sherry. | £ 5.75 |
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 | | Valdeon is probably the best known Spanish blue cheese, from the Valdeon region of Leon, high in the Picos de Europa mountains. Made from a mixture of unpasteurised goat, cows and ewes milk, the cheese is matured for three months in natural caves, rich in Penicillium mould, which penetrates and blues the cheese, creating its strong and pungent flavour. Drink a sweet white wine such as Moscatel or the rich Pedro Ximenez sherry with this cheese. | £ 7.95 |
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 | | A whole round of white, medium-textured goats milk cheese, made using the milk of the Murciana Goat. The natural rind is dipped twice during the ripening process in red wine, so that the cheese absorbs the fruity, slightly spicy flavour and aroma of the wine and also gives it its nickname of the Drunken Goat! Best drunk with a young red wine to complement the winey flavour of the cheese. | £ 14.50 |
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| | Valdeon is probably the best known Spanish blue cheese, from the Valdeon region of northern Leon, high in the Picos de Europa mountains. Made from a mixture of unpasteurised goat, cows and ewes milk, the cheese is matured for three months in natural caves, rich in Penicillium mould, which penetrates and blues the cheese, creating its strong and pungent flavour. Drink a sweet wine such as Moscatel, or the rich rasiny Pedro Ximenez sherry with this cheese. | £ 38.50 |
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