This beautiful marinated mature sheep’s milk cheese brings an authentic taste of Spain to your table. A staple that adorns tapas bar counters, Manchego cheese marinated in extra virgin olive oil combines two signature flavors of Spanish gastronomy into one. Quesos de Hualdo takes their mature Manchego Artesano (aged a minimum of 10 months) and…
This rich and luscious sheep’s milk cheese spread is made by blending a mixture of moncedillo original soft paste cheese with the aged cheese into a cream that is aromatized with fresh rosemary and a touch of brandy. This is a perfect snack spread for your next picnic; it pairs well with picos, cured meats…
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…
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…
The milk for Moncedillo Madurado, a hard, pressed cheese, is sourced exclusively from a local cooperative with a single French sheep breed called Laussane. The cheese’s paste is ivory colored and its aroma is a complex array of forest mushrooms and roasted nuts with hints of wood and spices. This cheese has an elegant acidity…
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…
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…