1. Monte Enebro, goat’s milk cheese from Avila, handmade by Rafael Baez and his daughter Paloma, complex, slightly acidic and long finish.
2. Mahon, cow’s milk cheese from the island of Menorca. Gouda like texture, salty and lemony.
3. Ibores, goat’s milk cheese from Extremadura. Firm, pleasant and tangy finish.
4. Valdeon, cow and goat’s milk cheese from Castilla y Leon. This blue cheese wrapped in sycamore leaves is not as salty or pungent as Cabrales. Very smooth cheese.
2. Mahon, cow’s milk cheese from the island of Menorca. Gouda like texture, salty and lemony.
3. Ibores, goat’s milk cheese from Extremadura. Firm, pleasant and tangy finish.
4. Valdeon, cow and goat’s milk cheese from Castilla y Leon. This blue cheese wrapped in sycamore leaves is not as salty or pungent as Cabrales. Very smooth cheese.
This selection offers the many faces of Spain in textures, flavors and colors. The Spanish terroir can be so different from town to town and so are their cheeses. One thing in common though, all these cheese makers are proud and passionate about their culture and traditions. Surprise your guest with this cheese course; add a little quince paste and figs and you will find heaven. Pair them with a nice bottle of Albarino or Verdejo if you like whites or a Rioja or Ribera del Duero if you like reds.
Provecho!
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