Murcia al Vino 2.5kg Large

Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ”goat with wine” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.

Approx. 2.5kg whole cheese

Cabrales Blue PDO

Cabrales is a mixture of raw cows, goats and sheep’s milk aged for between two and four months in natural formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward.

A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. Traditionally Cabrales is wrapped in moist leaves of Acer pseudoplatanus.

Aged Manchego

Made using fresh, pasteurized sheep’s milk, this Manchego develops a rich nuttiness and pleasant gaminess (think toasted almonds and broiled lamb chops) after over a year of aging. The patterned rind is a nod to the grass baskets previously used to form the cheese. Firm enough to grate for any culinary application, highlight its sharp, caramelly flavor anywhere you would use Parmigiano. Yearning for a perfect pairing is anything but quixotic- raise a glass of herbaceous Rioja alongside fruity membrillo (quince) paste for tapas perfección.

 

Murcia al Vino

Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ”goat with wine” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.

Manchego, Diaz (DOP semi cured) (Spain)

This cheese is creamy but compact in texture with a long flavour and a slight bite. The semi curado matures for 3 – 4 months, the curado for 6 – 8 months. The rind has the characteristic basket-weave pattern of cheeses from central Spain. It is an unpasteurised ewes milk from La Mancha.

Monte Enebro (Spain)

The crust has natural growth of penicillin moulds with a white paste which is very smooth and rich in cream. It is moulded by hand into the shape of a log, or mules hoof, as they call it in Spain. Monte Enebro arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish. Matured from 1 – 2 months, it is produced in the Avila region of Spain, and is a 5 times Gold Medal winner in the UK.

Mahon Artesano (Spain)

The texture is smooth and supple and the aroma is sweet and fruity. The hard, orange rind carries the imprint of the cheesecloth and tends to be greasy. The curd is piled in the center of a cloth, square corners are knotted and twisted together and the cheese is pressed and twisted for a few days. It is produced from cows’ milk on Minorca named after the Capital Town.