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Manchego and other sheeps milk cheeses
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Spains widely varying regions with their diverse climates, from the rain-soaked coast of Galicia to the semi-desert conditions of the Canary Islands, have led to a huge variation in the types of cheeses available, and we have a selection reflecting all these areas. Manchego is the most well-known, but we also have a smoked sheeps milk cheese from the Pyrenees called Idiazabal, Cows milk cheeses like Tetilla from Galicia and Mahon from Menorca and Goats milk cheeses: Murcia al Vino and a rosemary-scented Cabra al Romero. All are great with Membrillo, the quince jelly, or our new bitter-sweet pickled green figs! Or try one of our blue cheeses from the Picos de Europa, fantastic with our sweet Moscatel wine or Pedro Ximenez sherry. |
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Manchego is the best known Spanish cheese, and our range of Manchegos all have a Denomination of Origin from La Mancha to denote their quality and the fact that they are made solely from the unpasteurised milk of the Manchega sheep. These vacuum-packed wedges, weighing a minimum of 270g, are cured for at least 4-5 months to give a cheese that is creamy and full-flavoured.
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£6.75
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A whole 1kg round of artisan-made top-quality Manchego, with a Denomination of Origin (D.O.) from La Mancha, made from unpasteurised ewes milk and cured for around 4-5 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.
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£24.95
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A whole 1kg round of wood-smoked cheese made from unpasteurised sheeps milk, (D.O. Idiazabal) - made using the milk of the shaggy-haired Lacha sheep from the Basque region of Spain, high in the Pyrenees mountains. It is cured for around 9 months, and 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, as drunk particularly in the north of Spain where this cheese comes from.
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£26.95
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A different kind of Manchego-style cheese - made using pasteurised mixed milks from sheep, cow and goat, cured for two months to make a really tasty smooth-flavoured cheese, great for slicing. Unlike the artisan unpasteurised Manchego we also carry, these do not have a denomination of origin from La Mancha, but they are a very good option at a more cost-effective price. Weight is a minimum of 3kg.
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£49.95
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A different kind of Manchego cheese - made using pasteurised mixed milks from sheep, cow and goat, cured for four months to make a really tasty smooth-flavoured cheese, great for slicing. Unlike the artisan unpasteurised Manchego we also carry, these do not have a denomination of origin from La Mancha, but they are a very good option at a more cost-effective price. Weight is a minimum of 3kg.
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£59.00
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A large round (minimum weight 2.5kg) of Manchego cheese, with a D.O. (denomination of origin) from La Mancha, made solely using the unpasteurised milk of the Manchega sheep; cured for around 4-5 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.
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£73.00
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This is the top of our range of large Manchego cheeses: a delicious artisan-made 2.5kg round of unpasteurised ewe's milk cheese, cured for 12 months and with a D.O. from La Mancha. This has a crumbly texture and superb, rich, 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.
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£78.00
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