Spanish

A robust and sharp cheese, made to be ripened for a long
period. It is produced by farmers as well as industrially with
well-defined characteristics: unpasteurized whole sheep’s
milk from Lacha or Carranzana breeds, with high acidity and
low fat, coagulated with natural young lambs' rennet giving it
a slight piquant taste. Its dry and crumbly paste is a delight
for those cheese lovers who like to "chew the cheese".

A genuine cheese from the La Mancha region of Spain, this
artisan Manchego is made from raw sheep's milk taken from
a flock of La Mancha sheep that graze on one small hillside
farm established in 1940. The small-scale, artisan production
of this Manchego yields an exquisite cheese that is
hand-formed, hand-wrapped and hand-salted over a 24 hour
period. Dry cured for six months in an Eighteenth century
cave, this Manchego has a robust flavor that is reminiscent
of the rugged Spanish countryside. Enjoy it as the locals do -
served before the meal topped with a spot of Membrillo
(Spanish Quince Paste).

In the Navarra region of the Spanish Pyrenees, lies the
Roncal Valley. Seven villages make up this valley and control
the production and marketing of the first Spanish name-
controlled cheese, Roncal. Roncal is still a product of the
fresh mountain air, and it still made from raw sheep’s milk. It
is ripened slowly over the course of several months to
develop a rustic, nutty and olivey flavor and a moist, smooth
texture.

San Simon has a slight similarity to the shape of a breast
but more modest people have compared its appearance to
that of a dunce cap or the shape of a mountain. San Simon
is aged 2-4 weeks, lightly pressed and then gently smoked
for 2 weeks after leaving the mold. Inside its red, polished
brown rind, San Simon has a creamy, buttery, smoky flavor
that ranges from mild to piquant. San Simon can be enjoyed
with fruit and raw vegetables and is also excellent served
with fruity desserts like pies and tarts.