Sheep’s Milk Cheese
Queso de Leche de Oveja

ovejanegra.jpg

Manchego Style Raw Sheep's Milk Cheese

(3 months)

Origin: Castilla-La Mancha

$14/lb.

Due to the artisanal nature of this product, weight will vary from unit to unit.  The price listed is an approximation, but a reliable representation of the cost per unit.

torta_del_casar.jpg

Torta Del Casar Raw Sheep`s Milk

(3 months)

Torta Del Casar D.O. 

Origin: Extremadura

$24/lb.
 Approximate Weight of Unit: 1.6 lbs. Sold as a whole unit; price listed is $ per Whole Unit *
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Torta del Casar is an incredibly rich, intensely flavorful cheese from Extremadura (the cheese is named after Casar de Cáceres, where the cheese is from). Legend has it that shepherds created this cheese by mistake when they were attempting to make a hard cheese. What a brilliant mistake! Torta del Casar has an intense aroma and packs a bold lactic and acidic flavor given by using thistle flower rennet. So guess what, it`s great for vegetarians! Slice off the top and the interior is almost liquid, you`re ready to spoon this full, complex cheese onto crusty bread. A dream come true for people who enjoy their cheeses as dip. In Spain, it`s common to garnish the top of the Torta del Casar with vegetables and bake in the oven for a few minutes for another cheese-based treat.

Serving suggestion: Cut around the top surface of the cheese in order to remove the top and be able to scoop out the interior. Have plenty of bread sticks or fresh, rustic bread handy!.
This cheese is best served at room temperature.

Cow’s Milk Cheese
Queso de Leche de Vaca

queso-tetilla.jpg

Tetilla Cow`s Milk Cheese

 (1 month)

Tetilla D.O.

Origin: Galicia

$15/lb. 
Approximate Weight of Unit: 1.75 lbs. Sold as a whole unit; price listed is $ per Whole Unit *
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Tetilla is one of the most characteristic and recognizable (due to its distinctive breast shape) cheeses of Galicia, from the milk of the Galician blond cow. Soft paste, thick and smooth, the flavor is clean, mild and mellow. You`ll notice the ivory to pale yellow color and aromas and flavors that are reminiscent of fresh cow`s milk or butter. The mild flavor has no acidity and has a slight hint of walnut. With its creamy, buttery, ever so slight tang, Tetilla is ideal for cooking and is perfect for melting. It will transform the normal grilled cheese sandwich or panini from ordinary to extraordinary! In Galicia, Tetilla cheese is often incorporated into desserts…it`s the perfect cheese anytime!

This cheese is best served at room temperature.
 

Mahón Cow`s Milk Cheese

Mahón Cow's Milk Cheese

(4 months). 

Mahon D.O.

Origin: Islas Baleares (Menorca)

$14.50/lb. 
Approximate Weight of Wedge: 1.5 lbs. Price listed is $ per wedge
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Mahón is from the island of Menorca, the outermost of the three Islas Baleares. The town of Mahón is very important to this region`s agriculture. Cows eat the grasses that are bathed by salty sea air, giving mahón its sharp, nutty, buttery, and salty flavors. In traditional methods of curing you may find marks of the cloth on its exterior mold. It is often rubbed with a bit of paprika to make its rind orange-colored. The young version of this cheese is very versatile; the texture is smooth, supple with a sweet and fruity aroma. Pair this tangy, intense, and delicious cheese with Madeira or Tempranillo.

This cheese is best served at room temperature.
 

La Rioja Icon.png

Goat’s Milk Cheese
Queso de Leche de Cabra

Garrotxa Mas Can Beia

Garrotxa Mas Can Beia Pasteurized Goat`s Milk Cheese

(3 months)

Origin: Cataluña

$19.75/lb.
 Approximate Weight of Unit: 2.3 lbs. Sold as a whole unit; price listed is $ per Whole Unit *
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Almost extinct in the 1980s, young cheesemakers in Cataluña united to ensure future generations would enjoy this traditional cheese and are currently petitioning for DOP status. Made from the milk of Murciana goats, native to Spain, and aged in caves to enhance its flavor, Garrotxa has a powdery blue-gray rind and an ivory colored interior. Garrotxa`s moist, compact, semi-soft texture packs a lovely white pepper punch. When served with crusty country bread, pears, and toasted hazelnuts, you can truly sense how rustic this cheese is. Woodsy in aroma with mushroom and earthy back notes, Garrotxa is best when paired with white wine and strikes a perfect harmony with a clean, crisp Cava or an elegant Priorat: the clean, lactic qualities sing along with Cataluña`s fine wines.

This cheese is best served at room temperature.

Peñacoba Goat's Milk Cheese

(3 months)

Origin: Asturias


$18/lb.
 Approximate Weight of Unit: 1.75 lbs. Sold as a whole unit; price listed is $ per Whole Unit *
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Peñacoba is one of our signature cheeses from Asturias, aged 3 months with pasteurized milk. Despaña is fortunate enough to be among the few to carry this cheese that everyone falls in love with. The goat cheese flavor is very subtle, but there is still a detectable tanginess to the cheese. The creamy texture and semi-soft paste will leave you craving a lightly oaked red wine, such as a crianza from Ribera del Duero, to pair with this cheese.

This cheese is best served at room temperature.

06-Murcia-al-Vino-Goats-Cheese.jpg

Murcia al Vino Pasteurized Goat`s Milk Cheese

 (2 months)

Murcia al Vino D.O

Origin: Murcia

$16.50/lb. 
Approximate Weight of Wedge: 1.6 lbs. Price listed is $ per wedge
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Who wouldn`t love to bathe in red wine? Well, this cheese does it twice. Creamy goodness with a touch of fruitiness and salt flavor makes it a great snacking cheese. Try it with super cold, even frozen grapes. You`ll want to bathe in red wine, too! Murcia al Vino is not only one of the few cheeses infused with red wine, but the cheese has been credited with preserving the native breed of Murciana goats, which were on the brink of extinction in the mid-20th century due to the development of tourism on the Spanish coast. The future of the breed is now safe and the goats love nothing more than to graze on grass in this arid terrain.

This cheese is best served at room temperature.

 

 

Los_Cameros_Cabra

Los Cameros Pasteurized Goat`s Milk Cheese

(2 months).

Origin: La Rioja

Approximate Weight of Wedge: 1.10 lbs. $ per wedge
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

In 1961, Jesús Martínez and his wife Justa González founded the Lácteos Martínez cheesemaking company, establishing their headquarters in Haro, La Rioja. The couple had rich experiences in cheesemaking, always making cheese for their families` home consumption. They named "Los Cameros" cheese after a stanza of a poem by a medieval poet from La Rioja that speaks of the cheeses La Rioja offers. From the 18th century onward, one of the primary agricultural activities in this area of La Rioja was goat farming. Cheese was an important part of the diets of the people in this area of Spain, which evolved into the artisan methods of cheesemaking we are able appreciate today. If you like it sharp, peppery, and creamy, don`t hesitate to take this one home. As it finely dissolves into cream on your tongue, it leaves a piquant aura throughout your mouth. You wouldn`t think of it, but try this with Muscat.

This cheese is best served at room temperature

Mixed Milk cheese
Mezcla de leches

Iberico "Tres Leches" mixed pasteurized cow, goat, and sheep`s milk Cheese. (3 months) From Castilla-La Mancha, Iberico Tres Leches is herbaceous and buttery with a mild tang. The compact interior paste has a light yellow white to slight beige color. Iberico is often mistaken for Manchego, but can be easily recognized because it does not have eyes in its interior and is whiter (versus the yellowish color of Manchego). In Spain, this is a popular choice of cheeses, especially for someone who prefers creamy cheese with mild aromas, and greatly enhanced with a little membrillo or marmalade. Origin: Castilla - La Mancha This cheese is best served at room temperature. $13/lb. Approximate Weight of Wedge: 1.5 lbs. Price listed is $ per wedge Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

Iberico "Tres Leches" mixed pasteurized cow, goat, and sheep`s milk Cheese. 

(3 months)

 

Origin: Castilla - La Mancha

$13/lb.
Approximate Weight of Wedge: 1.5 lbs. Price listed is $ per wedge
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

From Castilla-La Mancha, Iberico Tres Leches is herbaceous and buttery with a mild tang. The compact interior paste has a light yellow white to slight beige color. Iberico is often mistaken for Manchego, but can be easily recognized because it does not have eyes in its interior and is whiter (versus the yellowish color of Manchego). In Spain, this is a popular choice of cheeses, especially for someone who prefers creamy cheese with mild aromas, and greatly enhanced with a little membrillo or marmalade.

This cheese is best served at room temperature.
 

Cabrales Raw Cow, Sheep and Goat`s Milk Cheese (3 months).  D.O. Cabrales A classic from Asturias, Cabrales is one of the most distinctive and strongest blue cheeses around. It has enjoyed DOP status since 1981; the production process includes aging the cheese in the caves along the Cantabrian Sea. Unlike other blue cheeses (French Camembert, Danish Blue), Cabrales is not injected with any sort of mold to give it the "blue" color; the entire process occurs naturally during the curing process. The wheels of cheese are turned by hand to ensure that the blue-green color has permeated the entire cheese. Because the cheese is produced in a totally artisanal manner, each wheel of Cabrales is different. Some have more blue veining, others are stronger in flavor; each piece has its own defined characteristics. Authentic Cabrales cheese is always wrapped in foil. Cabrales has a reputation and upholds it with its intensely bold, spicy, and salty flavor. Semi-firm, granular, and crumbly, it has a persistent bite. Bite back with red wine or cut into the sharpness with a sweet Pedro Ximenez sherry and fresh figs. Origin: Asturias Additional Note: Asturians consume this cheese very ripe with a dark blue interior, but new-comers to this cheese prefer a younger Cabrales that is not as aggressive. For those that prefer a milder flavor, this wedge of Cabrales is perhaps your best bet because the mini version tends to be a little stronger and have a more blue-veined interior. This cheese is best served at room temperature. $19.50/lb. Approximate Weight of Wedge: 1.4 lbs. Price listed is $ per wedge Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.


Los Cameros Cow and Goat's Milk Log

(3 months)
D.O. Cabrales

 

Origin: Asturias

$19.50/lb.
Approximate Weight of Wedge: 1.4 lbs. Price listed is $ per wedge
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

A classic from Asturias, Cabrales is one of the most distinctive and strongest blue cheeses around. It has enjoyed DOP status since 1981; the production process includes aging the cheese in the caves along the Cantabrian Sea. Unlike other blue cheeses (French Camembert, Danish Blue), Cabrales is not injected with any sort of mold to give it the "blue" color; the entire process occurs naturally during the curing process. The wheels of cheese are turned by hand to ensure that the blue-green color has permeated the entire cheese. Because the cheese is produced in a totally artisanal manner, each wheel of Cabrales is different. Some have more blue veining, others are stronger in flavor; each piece has its own defined characteristics. Authentic Cabrales cheese is always wrapped in foil. Cabrales has a reputation and upholds it with its intensely bold, spicy, and salty flavor. Semi-firm, granular, and crumbly, it has a persistent bite. Bite back with red wine or cut into the sharpness with a sweet Pedro Ximenez sherry and fresh figs.

Additional Note: Asturians consume this cheese very ripe with a dark blue interior, but new-comers to this cheese prefer a younger Cabrales that is not as aggressive. For those that prefer a milder flavor, this wedge of Cabrales is perhaps your best bet because the mini version tends to be a little stronger and have a more blue-veined interior.

This cheese is best served at room temperature.

Los Cameros Cow and Goat's Milk Log Origin: La Rioja   In 1961, Jesús Martínez and his wife Justa González founded the Lácteos Martínez cheesemaking company, establishing their headquarters in Haro, La Rioja.  The couple had rich experiences in cheesemaking, always making cheese for their families' home consumption.  They named "Los Cameros" cheese after a stanza of a poem by a medieval poet from La Rioja that speaks of the cheeses La Rioja offers.  From the 18th century onward, one of the primary agricultural activities in this area of La Rioja was goat farming.  Cheese was an important part of the diets of the people in this area of Spain, which evolved into the artisan methods of cheesemaking we are able appreciate today.  A perfect blend of cow and goat's milk, this cheese has a smooth and delicate flavor, reminiscent of fresh milk (just like mozzarella) and a texture that is soft and spongy.   This cheese is best served at room temperature. $18.20/ pound. Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.


Los Cameros Cow and Goat's Milk Log

 


 

Origin: La Rioja

$18.20/ pound.
Due to the artisanal nature of this product, weight will vary from unit to unit. The price listed is an approximation, but a reliable representation of the cost per unit.

In 1961, Jesús Martínez and his wife Justa González founded the Lácteos Martínez cheesemaking company, establishing their headquarters in Haro, La Rioja.  The couple had rich experiences in cheesemaking, always making cheese for their families' home consumption.  They named "Los Cameros" cheese after a stanza of a poem by a medieval poet from La Rioja that speaks of the cheeses La Rioja offers.  From the 18th century onward, one of the primary agricultural activities in this area of La Rioja was goat farming.  Cheese was an important part of the diets of the people in this area of Spain, which evolved into the artisan methods of cheesemaking we are able appreciate today.  A perfect blend of cow and goat's milk, this cheese has a smooth and delicate flavor, reminiscent of fresh milk (just like mozzarella) and a texture that is soft and spongy.

This cheese is best served at room temperature.
 

 

Copyright © 2014 lariojany.com. All Rights Reserved