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Item name: |
Drunken Goat |
| Item #: |
R870 |
| Availability: |
Stock |
| Country: | Spain |
| Region: | Murcia |
| Milk: | Goat |
| Pasteurization: | Pasteurized |
| Rennet: | Rennet |
| Type: | Semi-soft |
| Age: | 6-8 weeks |
| Fat: | 45-50% |
| Item Description: | This semi-soft goat cheese is submerged in Doble Pasta red wine for 2-3 days. Creamy in texture, with a mild and slightly fruity taste. |
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Item name: |
Farmstead Manchego 9 Month Minimum Dehesa de los Llanos |
| Item #: |
M1760 |
| Availability: |
Stock |
| Country: | Spain |
| Item Description: | Using milk from their 6500 manchega sheep, Dehesa de los Llanos is one of the largest ranches in Castilla la Mancha. This is a true farmstead Manchego. |
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Item name: |
Garrotxa |
| Item #: |
M360 |
| Availability: |
Stock |
| Country: | Spain |
| Region: | Catalonia |
| Milk: | Goat |
| Pasteurization: | Pasteurized |
| Rennet: | Rennet |
| Type: | Semi-soft |
| Age: | 3 weeks |
| Fat: | 48-50% |
| Item Description: | This Catalan goat cheese is artisanally produced. It has luscious depth with a great acidic balance. It melts smoothly but is much better eaten out of hand. |
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Item name: |
Iberico - 3 Milks |
| Item #: |
M430 |
| Availability: |
Stock |
| Country: | Spain |
| Milk: | Cow/Goat/Sheep |
| Pasteurization: | Pasteurized |
| Rennet: | Enzymes |
| Type: | Semi-hard |
| Age: | 3-6 months |
| Item Description: | A table cheese that is made from a mixture of cow's, sheep's and goat's milk. It is mild tating and goes great with Spanish reds, fresh fruit or quince paste. Similar to Manchego in appearance. |
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Item name: |
Idiazabal (D.O.P.) |
| Item #: |
M240 |
| Availability: |
Stock |
| Country: | Spain |
| Region: | Basque |
| Milk: | Sheep |
| Pasteurization: | Unpasteurized |
| Rennet: | Enzymes |
| Type: | hard |
| Age: | Minimum 2 Months |
| Fat: | Min 6% |
| Protection: | D.O.P. |
| Item Description: | Traditional, farmhouse, unpasteurized, hard cheese made from cow's milk. It has a shape of cylinder, with pale yellow to amber in color. The natural rind is smooth and hard. The cheese has a compact texture, with a few pinprick holes. It is dry, but not crumbly, and feels pleasantly oily in the mouth.
The rind carries the marks of the wooden moulds in which it is drained. The characteristic, smoky flavor was originally the result of the cheeses having been stored near the shepherd's night fires. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. |
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