Spain

Garrotxa $    /LB

Garrotxa is a modern, farmhouse, unpasteurized hard cheese. Although
this cheese is based on an old recipe, it has been developed and marketed,
using modern methods. The pure, white milk seems to have absorbed the
flavor of fresh walnuts and the scent of mimosa, while retaining the fresh
crispness of young grass. It comes in gray-rinded felt textured discs
and it has a bone, white interior. It has a mild flavor,
nutty, with herbal hints.

1-Year Old Manchengo from Raw Milk
$    /LB

Manchego is a D.O.C.Spanish cheese which can be made from only the
milk of the Manchega sheep which graze in the provinces of Albacte,
Ciudad Real, Cuenca and Toledo, all of which form the region of
La Mancha. This Manchego is extremely buttery and aged to perfection
at 1 year. Pair  with red wine from Rioja such as Temprnillo!

Idiazabal $    /LB

Idiazabal hails from the Basque country in Spain. During production,
 the wheels were traditionally smoked over beechwood, hawthorn, or cherry
for 10 days, imparting a slight smoky quality that would add depth
to the rich, nutty flavor of this sheep's milk cheese. Idiázabal has
a firm texture, similar to Zamorano, Roncal, and Manchego, and pairs well
with  medium-bodied reds.

Valdeón $    /LB

 

Valdeón is a cheese with a blue veined paste, made all year
round with a mixture of cow's or goat's milk. It has a rough, irregular
rind in dark grey shades with little red and bluish marks. The paste has
a soft texture and pale yellow color and is full of small cavities
where a white and greenish blue mold is concentrated. Its flavor
is salty, pronounced, piquant and long lasting. Valdeón is
greasy and buttery on the palate and very aromatic.  The origin of Valdeón
cheese is very ancient. The area for making Valdeón cheese is concentrated
in the Valdeón valley, in the mountains of the Picos de Europa.

Valdeón is often confused with Cabrales; these are two different cheeses,
although having strong similarities. You can distinguish them by their
 wrapping - Valdeón is wrapped in chestnut or sycamore maple leaves
while Cabrales in foil. Valdeón is less intense and has fewer blue
veins than Cabrales because the Valdeón caves are a little drier.

La Serena $/LB

 

Deep in Extremadura, where Merino sheep forage on slate and
granite soil, La Serena is testament to creative, seasonal cheesemaking.
 Coagulated with cardoon thistle, this flabby saucer can be dangerous
when ripe. It's so gooey you're liable to stick your thumb through the
scaly brown crust and then have to eat the whipped, melting interior.
For a party, carefully saw off the top and encourage guests to scoop
the guts onto crusty bread. The thistle imparts an intense, vegetal,
nearly sour flavor that's a beast to pair with wines. We like something
faintly sweet, but not overly floral, or a toasted, nutty Oloroso Sherry.

 

 

Organic Chestnuts by Matiz Peeled and Cooked - Ready to Serve $ .99/ oz.

 

PLEASE ASK FOR

JERRY, ELENI, MONTY OR THERESA! 
970-257 1557