Original Image

Original

Moncedillo Original is drained, rather than pressed, which creates a semi-soft paste. After coagulation, the curds are gently ladled into traditional basket molds and left to self-drain, and turned frequently in the first few hours as it takes on the basket pattern for its striking rind. The cheese’s aroma contains notes of sweet grasses and…

Red Image

Red

Moncedillo Red has a semi-soft paste and a rind that is dusted with bittersweet Pimentón de La Vera around day four of the production process. Pimentón de La Vera imparts a gentle smoke into the paste and a beautiful hue on the rind. The flavor is sweet with fruit notes and balanced salt and the…

Madurado Image

Madurado

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…

Veigadarte con Malta Image

Veigadarte con Malta

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…

Veigadarte Image

Veigadarte

A rare made-to-order Rogers Collection selection, Veigadarte is a rulo de cabra (goat’s roll) made in Spain with a soft ripened bloomy rind. The cheesemaker, Joaquin Casado, makes this delightful ash rind cheese with milk from his own goat herd, a mix of two special Spanish breeds, one called “Florida,” and one called “Murciana.” The…