Spanish cheese sampler Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil. Mahón cheese is a soft to hard white cheese made from cow's milk, named after the natural port of Mahón on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe. Idiazabal (also known as Idiazabel / Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. Named after the village of Idiazabal, the cheese received Spanish D.O. (Denomination de Origen) in 1987. Flavor: buttery, nutty, smoky Aroma: aromatic, smoky, sweet Murcia al Vino PDO A pleasantly sharp aroma and unsalted 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. Manchego Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain's grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant, while its texture is firm, but not dry. Manchego can be recognized by the zigzag pattern etched into its rind. This is created by the rippled surface of the press used in the production of the cheese. Underneath the inedible rind, the interior is ivory-colored with few small holes. Taste Manchego for the first time and you will be surprised at how long the wonderful flavor lingers on your palate. It is an experience you will be drawn back to again and again.
- Four Favorite Cheese Selections From Spain. 8 0unce Each. 2 Pound Total
- Mahon - Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil.
- Idiazabal - (also known as Idiazabel / Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain.
- Murcia al Vino PDO - 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.
- Manchego - Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly made from sheep's milk because most of the territory is rocky and dry; unfriendly to cows but suitable for raising goats and sheep.
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