Extraordinary Food of Distinctive Quality
The milk for Moncedillo Madurado, a hard, pressed cheese, is sourced exclusively from a local cooperative with a single sheep breed which is 85 percent Churra (an ancient Iberian breed native to Castile and Leon) and 15 percent Assaf. The cheese’s paste is ivory colored and its aroma is a complex array of forest mushrooms…
A small cheese and yogurt factory located in the northeast of Segovia, Moncedillo exclusively uses artisanal sheep’s milk sourced from a unique family farm, with splendid health ratings for livestock and milk quality. The milk comes from a single livestock breed that is 85 percent Churra (an ancient Iberian breed native to Castile and León)…
A subtle 45-day aged goat cheese that is well-balanced with hints of nuttiness. It is a mild and slightly creamy with an edible rind. Malt of toasted barley provides the outer layer of Veigadarte con Malta in addition to the expected Penicillium candidum. Milk comes from the dairy’s herd of a mix of two Spanish…
The high sugar content of the white Spanish grape, Pedro Ximénez, balanced by the vinegar’s acidity, yields a dense, rich finishing or “sipping” vinegar that can also be a “sweet & sour” addition to salads, meats, and soups. Made in the time-honored tradition of solera aging through a series of barrels called criaderas. When the…
This is a funky and creamy Spanish goat’s milk cheese, soft in its aroma and delicate in the mouth. The goats’ diet of acorns, thyme, and heather from natural pastures imparts a unique flavor. It has an edible rind, and it is recommended to be eaten with jam, toast, or alone!
An homage to buttery English cows’ milk cheddars, Mr. Roy is named after a Galician cheesemonger who introduced the cheesemaker Juan Luis to the producers in Lincolnshire and Devonshire Counties, from which he learned the techniques for making authentic English-style cheddars. Made using milk from the Guadarrama goats, this cheese ages for a minimum of…
An homage to the buttery cow’s milk English cheddars. Roy is named after a Galician cheesemonger who introduced La Cabezuela to the celebrated cheddar producers of Lincolnshire and Devonshire counties.
This unique bloomy cheese is made from the milk of a single herd of indigenous Guadarrama goats, a breed that Royuela/La Cabazuela is working on bringing back from the brink of extinction (cheesemaker Juan Luis is one of the only ones still making cheese from this breed). Delicate hand-salting allows for the flavor expression of…
In 1991, Quesos La Cabezeula was born of a dream to produce cheese based on traditional recipes. The Guadarrama goats, a local breed that lives in the Guadarrama mountains outside of Madrid since the 17th century, were in danger of becoming extinct. Wishing to save the breed and the local cheesemaking tradition, the Royuela-Campos family…
A seasonal, cylindrical version of Rey Silo White finishes its aging surrounded by apple pulp remnants of the cider pressing process (magaya) in a hermetically sealed barrel. For two months, the juice remaining in the magaya ferments and rehydrates the cheese with notes of cider. Both rind and magaya are edible. The paste is white…