Specialty Cheeses

Wrapped in its distinctive paprika coating, it is reminiscent of the red pepper paste farmers used to cover their cheese as it aged. True to tradition, the Villaseñor families use only all-natural, non-processed ingredients. A rigid texture and tangy taste make our Queso Enchilado a choice cheese for stuffing enchiladas and poblano peppers, as well as for crumbling over beans and...

Another beautifully well balanced and complex three milk cheese from Alta Langa, this time with blue mold coursing through the inside as well as the outside. The paste is creamy and sweet, while the rind has an earthy mushroom flavor.

Hailing from the Alta Langa, an agricultural region famous for Barolo, Barbaresco and Asti wines, Cravanzina is a delicate, voluptuous, soft-ripened cheese that is hand-made from a careful blend of local cow and sheep’s milk. The flavor is best described as savory, while its texture is very creamy inside beneath a thin, supple crust reminiscent of the triple-crème bries of...

Once matured, the cheese appears fine, with a waxy yellow rind showing the imprint of the esparto grass mold it is made in. To the touch it is soft or slightly hard depending on its maturing. Its flavor is unusual, slightly bitter when it is mature and buttery when it is mild. During the maturing process, some cheeses crack as their inside softens until it turns into an almost...

Torta del Casar is a vegetarian produce coagulated with cardoon, a wild thistle which adds a slightly bitter note to the rich and slightly salty tasting cheese. The cheese is aged for 60 days upon which it develops a delicate natural rubbed rind opening to a spreadable, creamy, almost runnier paste. Its insides are yellowish in color and the aroma very unique. Torta del Casar...

Made from whole milk, Roncal is a wheel-shaped cheese that is covered with a hard, natural rind dotted by velvety-smooth layer of blue-gray mould. This greenish moldy surface is occasionally covered in olive oil. Inside, the ivory white to pale yellow paste is firm, elastic and slightly grainy, with small, irregular holes. As Roncal ages, the beige interior turns to amber and...

Ibores is a zesty, warm-flavored goat milk cheese from the rugged province of Extremadura in Spain. It is firm, with a pleasant, lingering tangy finish. Rubbed with pimentón and olive oil during the two month aging process, the wheels are visually striking and offer a great alternative to fresh goat cheeses.

Monte Enebro is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat’s milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro’s complexity and distinctive appearance. It is creamy, lemony and slightly acidic; as it ages, the...

The rind of Ulloa is smooth, pliable and waxy. It is pale yellow in color and dotted with sporadic blue or white mold spots. The interior paste is an ivory color, and has a smooth, velvety texture dotted with occasional holes or “eyes”. Aromas are reminiscent of a cheesemaking room – fresh, lactic and pleasantly sour. Flavors are very fresh and milky with a...

This cheese has a natural rind that has been washed with a salt water brine. Unlike the younger Mahon this cheese is robust, salty and stinky. The barnyard qualities stand out and there is a lingering taste of salty bacon.