Cheeses from Spain

Cheeses

The fine Cheeses of Spain express unmistakably the characteristics of their origins. The milks, the grazing lands, the climate, the methods of production, and the microbiology of the region are all distinctive. Their unique qualities are protected by each D.O. ? Shop for Cheeses from Spain at igourmet.com!

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Majorero
Majorero, a large cheese with a beautifully decorated rind, is made from unpasteurized goat's milk, and can be sold fresh or cured. Our Majorero is cured. It has a lively acidity and a slight piquancy on the palate. This pure, authentic cheese is creamy with a mouth-watering, long-lasting flavor. Made only on the beautiful island of Feurteventura in the Canary Islands, this special cheese is delicious with a variety of Spanish wines. Buy It, Now! | More Info!

Mahon
Mahon is produced on the Mediterranean island of Menorca in the Balearics. Although it is a small island, Menorca produces enough cheese to make Mahon Spain's second most popular cheese next to Manchego. A 100% cow's milk cheese, Mahon comes in large squares of about 6 pounds. Ripened in underground caves for at least 60 days, Mahon has a bold, magnificent flavor that could never be called mild. The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. This unique cheese is a must try for any cheeselover and an absolute necessity for the true connoisseur. Buy It, Now! | More Info!

Cabrales
Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on availability, can also be blended with some goat and/or sheep's milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45º and 55ºF. These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior wannabees. Buy It, Now! | More Info!

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