Extraordinary Food of Distinctive Quality
If you are used to flavorless, pasteurized Manchego, often found throughout the United States, you are in for a treat! Pasamontes Manchego is on another level of complexity with a long-lingering finish, and noticeable depth that set this producer and their methods apart from the rest. Añejo refers to the age of the manchego, Añejo…
These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. These classic jewels feature cow’s milk with pimenton spice. A firm, surface ripened cheese, Rey Silo Rojo is aged for two months in underground cellars on the banks of…
The name of this cheese comes from the area of La Garrotxa, in the province of Gerona (Cataluña). Garrotxa fell into extinction for a number of years, but this old-style DOP certified cheese was revived by Catalonian cheesemakers dedicated to traditional production methods. The environmental conditions of the region naturally foster the growth of grey-blue…
These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. A firm, surface ripened cheese, Rey Silo is made from raw cow’s milk and aged for two months in underground cellars on the banks of the Nalon River. It…
The best type of truffle cheese, Pastura con Trufa highlights the eye-opening notes in black truffle while not losing what’s special about the milk. Rich, buttery with notes of nutmeg, warmed milk and a hint of lanolin, this is a complex yet subtle gem.
Torta-style cheeses are among the most unique cheeses in Spain and perhaps even the world. This is a handcrafted cheese made from the exceptional and pure raw milk from Finca Pascualete’s own flock of Extremadura Merino sheep. The sheep graze on a variety of arboreal species, natural grasses, wild flowers and indigenous herbs that grow…
Torta-style cheeses are among the most unique cheeses in Spain and perhaps even the world. This is a handcrafted cheese made from the exceptional and pure raw milk from Finca Pascualete’s own flock of Extremadura Merino sheep. They graze on a variety of arboreal species, natural grasses, wild flowers and indigenous herbs that grow naturally…
There is no truer expression of the Navarra Mountain area than this Alain Idiazabal DOP cheese. Made with an adherence to ancient techniques, the milk from local wild-grazing herds and smoked over local beechwood, it’s as transportive as you can get. This Idiazabal is naturally coated and produced with pure sea salt (no additives).
For over a century the team at Queso Quintana has specialized in maturing and marketing cheeses. Quintana focuses specifically on cheeses with the Mahon-Menorca PDO designation: a truly focused operation located in Alajor on Spain’s Menorca island (just off the cost of Barcelona, Menorca is an official UNESCO Biosphere Reserve). The cheeses matured by Quintana…
Started in 1980, Toni Chueca, owner and master cheese maker, was a pioneer in the recovery of the cheeses typical from Catalonia, including Garrotxa. The Bauma dairy, located in Borredà, now is owned by a collection of goat farmers who sell their milk to Bauma, most notably David Blanco. The environmental conditions of the region…