Spain

Elaborated in Toledo in a small dairy from pure unpasteurized milk from Manchega sheep from their own herd. Pressed, not cooked. Surfaces marked with the pattern left by the grass in which it was wrapped and pressed. Natural rind and firm texture. Very developed flavor, with strong sheep’s undertone.

Made from raw sheep’s milk and aged a minimum of 4 months. This cheese has rosemary incorporated into the paste of the cheese, this sets it apart from others that only have the rosemary on the rind. The flavor is more subtle and less astringent. The rosemary perfumes the cheese beautifully. Creamy texture, with a slight sweetness and a smooth lingering finish. Try some shaved on...

This Manchego is aged for 6 months or longer, and is a semi-firm cheese with a rich golden color and small holes. It ranges from mild to sharp, depending on how long it is aged.

Although not indigenous to Spain, the pecans found their way there. Deliciously caramelized!

These Spicy Marconas with skin and Pimentón are delightfully spicy. The Pimentón adds a nice kick.  Perfect for pairing with a nice, cold beer.

Sweet, tasty, slightly smoky, this varietal is a close cousin to the classic Nicoise. Grown in Spain.

Sweet, tasty, slightly smoky – this varietal is a close cousin to the classic Nicoise. Grown in Spain, pitted.

Crunchy green Sevillane olives from Spain, in a marinade of preserved lemon and curry. Must be refrigerated.

This aged cheese is a blend of cow, sheep and goat’s milk from La Mancha; prior to 1985, it was also considered a Manchego cheese. Though the texture and appearance are similar to Manchego, the flavor exhibits characteristics of all three milks. It is rich and buttery and finishes with a perfect balance.

Capricho de Cabra is a creamy, flavorful cheese produced with milk from Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a sweet herb finish.