Pressed, washed, uncooked cheese made from Murcian goats’ milk. Macerated in red wine during ripening to give the rind the characteristic color and aroma. A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic.
Shipping Weight: 450 g Shipping Costs Excluded ▶ € 15.00 |
Mahon-Menorca PDO semicurado 2.8 Kg
The flavor is generally mildly acidic. The cheeses have lactic aromas, with a slight reminiscence of butter and a characteristic acidity, all of which increase during ripening.
Shipping Weight: 3 Kg Shipping Costs Excluded ▶ € 43.00 |
Queso Zamorano PDO Cheese 3 Kg approx.
Pressed cheese made from the milk of ewes of the Churra and Castellana breeds, and ripened for a minimum of 100 days. Persistent in the mouth, with the main flavors being sharpness and saltiness, plus a touch of piquancy. The texture is firm and compact.
Shipping Weight: 3.5 Kg Shipping Costs Excluded ▶ € 55.00 |
ZAMORANO Cheese in Olive Oil 250 g
Pressed cheese made from the milk of ewes of the Churra and Castellana breeds, and ripened for a minimum of 100 days. Persistent in the mouth, with the main flavors being sharpness and saltiness, plus a touch of piquancy. The texture is firm and compact.
Shipping Weight: 450 g Shipping Costs Excluded ▶ € 20.00 |
Queso Manchego PDO Viejo 200 g aprox.
A characteristic aroma and slightly sharp, intense flavor that becomes slightly piquant in well-ripened cheeses. The Manchego ewes’ milk gives a pleasant, unusual aftertaste. The texture is firm and compact.
Shipping Weight: 1 Kg Shipping Costs Excluded ▶ € 9.75 |
Queso Manchego PDO Viejo Cheese 3 kg approx.
A characteristic aroma and slightly sharp, intense flavor that becomes slightly piquant in well-ripened cheeses. The Manchego ewes’ milk gives a pleasant, unusual aftertaste. The texture is firm and compact.
Shipping Weight: 3.5 Kg Shipping Costs Excluded ▶ € 60.00 |
Roncal PDO Cheese 2.7 Kg
Pressed cheese made from whole ewes’ milk from the Rasa and Latxa breeds and F-1 Latxa X Milchschaf crossbreeds. Ripened for a minimum of 4 months. A pleasant, intense aroma. The flavor is strong, pronounced, slightly piquant, well-defined and buttery on the palate, with a blend of well-developed, ewes’ milk flavors and a persistent aftertaste.
Shipping Weight: 800 g Shipping Costs Excluded ▶ € 52.00 |
Majorero PDO Cheese 250 g
Cheese made from milk from goats of the Majorera breed, sometimes mixed with ewes’ milk, and ripened for a minimum of eight days.
Tasting notes: Balanced, intense flavor of goats’ milk. Slightly sharp and piquant in well-ripened cheeses. Characteristic aroma and creamy texture. Shipping Weight: 4 Kg Shipping Costs Excluded ▶ € 75.00 |
Idiazabal PDO Cheese 350 g
Pressed, hard cheese made from whole, raw ewes’ milk The flavor is intense, full and balanced. Its clean consistency, with a marked taste of ripened ewes’ milk and a hint of the natural rennet are characteristic. The piquancy is slight, the sweetness and acidity are very slight to medium.
Shipping Weight: 3.5 Kg Shipping Costs Excluded ▶ € 12.50 |
Cabrales PDO cheese 500 g
Blue-veined cheese made essentially from whole, raw cows’ milk, or from mixtures of two or three types – cows’, ewes’ and goats’ milk.A balanced flavor, varying in intensity depending on the type of milk used. It must not be overly salty, nor bitter nor intensely astringent. It has medium piquancy, especially when made from pure ewes’ or goats’ milk or mixtures. It has a pronounced, persistent aftertaste.
Shipping Weight: 650 Kg Shipping Costs Excluded ▶ € 25.00 |
Queso de Valdeón PGI cheese 250 g
Blue cheese, made from cows’ and goats’ milk, sometimes with ewes’ milk in addition to or instead of the goat’s milk. Ripening lasts at least two months for cheeses made from raw milk, and one and a half for those made from pasteurized milk.Intense flavor, slightly lactic, salty, piquant and a little spicy-hot. It has a caramelized aroma and buttery texture that melts in the mouth.
€ 11.00 |
Gamonedo PDO cheese 575 g
A ripe, high-fat cheese, with a natural rind, made from cows’ milk, ewes’ milk and goats’ milk or from mixtures of two of these three types of milk. The cheeses are lightly smoked and have a light bloom of greenish-blue penicillium close to the edges. The main, but mild flavor is of smoke, with a slight pungency. In the mouth it becomes buttery, with a lingering aftertaste of hazelnuts.
€ 22.00 |
Queso Tetilla PDO cheese 1 Kg
Galician cheese. It takes its name, which means "small tit", from its breast-like shape. The rind is smooth and so fine as to be barely distinguishable from the paste, which is soft and unperforated, or sometimes randomly dotted with eyes. Its very mild flavor reveals its qualities when it melts in the mouth, and the aroma is delicately delicious.
Shipping Weight: 1.2 Kg Shipping Costs Excluded ▶ € 18.00 |
Arzua-Ulloa PDO cheese 1 Kg approx.
Galician cheese, made with pasteurized cows' milk, is matured for around two weeks. The yellowish rind is smooth and elastic. The paste oozes pleasantly and releases a delicate flavor. They are cylindrical and also come in a special edition, made from milk given by cows after eating turnip tops.
Shipping Weight: 1.2 Kg Shipping Costs Excluded ▶ € 18.00 |
LOS BALANCHARES Goat Cheese in Olive Oil 6 units 500 g
Los Balanchares Queso de Cabra is a small production in Zuheros, Córdoba (Andalucía). Gourmet cheese.
Shipping Weight: 1 Kg Shipping Costs Excluded ▶ € 17.00 |
Goat Assortment of Cheeses Balanchares 300 g
5 different types of exquisite cheeses elaborated with goat milk by the Spanish cheese company Los Balanchares, whose farms are located in the Sierras Subbeticas Natural Reserve and their cheese are one of the distinquished cheeses of Spain.
Shipping Weight: 500 g Shipping Costs Excluded ▶ € 10.25 |
Asturias Assortment of Cheeses Lisfersa 200 g
5 different exquisited Asturian cheeses: 2 strong, 2 soft and one blue: Caxigon (cow's milk, nice and complex flavor, pasty, with strong, pungent smell); Cabrales (cow's milk blue-veined cheese); Vidiago (cow's milk, yellow, soft touch and wet. Smooth texture. Primary aromas with hints dairy. Intense flavor initially disappears, soluble and persistent), Ahumado de Pria (cow's & sheep milk cheese with a slight smoky wood base, nice flavor, buttery dough elastic pale yellowish) and Castillo de Salas (cow's milk mature pressed paste consistency is pale yellow).
Shipping Weight: 350 g Shipping Costs Excluded ▶ € 9.35 |
Cantabria Assortment of Cheeses Lisfersa 200 g
5 different exquisite Cantabrian cheeses: 2 strong, 2 soft and one blue., elaborated by the Spanish cheese company Lisfersa.Shipping Weight: 350 g
Shipping Costs Excluded ▶ € 9.35 |
FLOR DE ESGUEVA Sheep Cheese 265 g
It is affixed on a famous hard cheese, the most tipical Spanish Cheese. This cheese is elaborated with raw sheep milk since 1946 in the Penafiel area (Valladolid).
Shipping Weight: 350 g Shipping Costs Excluded ▶ € 5.95 |
LA COBIJA Torta del Casar PDO cheese 600 g aprox.
This cheese from Extremadura is a dream come true to people that enjoy their cheese as a dip. The inside of the cheese is creamy and runny, so the most common way to serve it is by simply slicing the top off and spooning it out or dipping directly from the cheese rind 'bowl' that remains.
Shipping Weight: 700 g Shipping Costs Excluded ▶ € 20.00 |
LACABEZUELA Semicurado Cheese 500 g
Goat Cheese from Sierra de Guadarrama, Madrid. Partially cured, is aged 2 months. A natural and edible rind, smells of fresh cheese, has an even texture with a medium cream intensity, final taste of fresh mushrooms. Natural, handmade and fine tasting product. Bronze 2011 World Cheese Awards.
Shipping Weight: 600 g Shipping Costs Excluded ▶ € 17.00 |
Cumbre de Trujillo Finca Pascualete 400 g
A provocation for the senses is what this cheese has to offer. Made from pasteurized sheep’s milk following a century old recipe inherited from the wisest shepherds of the area. Its appearance, ivory white with small irregular eyes scattered throughout its creamy but consistent texture, anticipates the pleasure that will be provided to the senses. With its grand aromatic richness it brings back memories of fresh milk, curd and butter, subtle aromas of nuts and vanilla, of toffee and spicy herbs. The sensation on the pallet is smooth, with a warm, oily, pleasant impression. An honest flavour, but well balanced, with recollections of well evolved sheep’s milk curd and spicy, herbal hints at the end.
Shipping Weight: 500 g Shipping Costs Excluded ▶ € 17.00 |
Queso de Torta Finca Pascualete 500 g
Organic torta cheese made from un-pasteurized sheep’s milk from its own flock. This unique cheese is made using only Cynara Cardunculus, the “Cuajo” plant that grows freely throughout our land, and salt. Its flavour is smooth yet personal, well defined and persistent, with hints of the pistils from this wild blue flower used in the curdling of the cheese. Its creamy texture, nearly liquid, due to its daily and continuous rotation, melts deliciously on the pallet. To correctly enjoy this extraordinary cheese you must first remove the top portion of the rind and leave it at room temperature during 4 to 10 hours before consuming. Presenting the cheese in this manner allows you to fully appreciate the flavour, colour, aroma and texture.
Shipping Weight: 600 g Shipping Costs Excluded ▶ € 19.75 |
Torta de Trujillo Mini Finca Pascualete 140 g
Raw milk cheese from sheep hand pressed. Traditional elaboration. Its flavor is mild but very personal, persistent on the palate, with
memories due to field vegetable rennet, and creamy texture, almost liquid, the result of continued daily dump, which melts deliciously in the palate. It should be eaten with a spoon, opening the lid top of cheese, or smearing it on toasted bread but also offers multiple applications in the culinary field. Super Gold 2011 World Cheese Awards. Shipping Weight: 250 g Shipping Costs Excluded ▶ € 8.40 |
A Hundred and More Cheeses
The tremendous variety of Spanish cheeses stems from Spain’s geographical and climatic diversity. They are made from cows’, ewes’, and goats’ milk as well as different blends of these, and in most cases the milk is obtained from native breeds. Sheep are the most genuine type of livestock in Spain. They mostly inhabit the Castilian plains in the center of Spain and the south-west, where there is plenty of pasture, especially during winter and spring. The best-known native breeds are Churro, Merino, Castellano and Manchego, all of which were traditionally reared for their wool, but today are mostly used for the production of cheese. Some of the most important Spanish cheeses are Manchego (the most popular), Zamorano, Torta de la Serena and Torta del Casar, all covered by Protected Designations of Origin (PDO). But also Idiazabal and Roncal, both made from more unusual native breeds Latxa, Carranzana and Rasa Aragonesa.
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