CABRA AL VINO (cob-RAH al VEE-noh)
Description: MURCIA - Also known as "Drunken Goat" due to the dousing in red wine that gives this cheese a sassy edge, while the interior is mild and smooth. The reddish purple rind is a stunning contrast to the bright, white cheese, making an eye catching addition to any cheese plate. Pair with a bold Spanish red, such as Rioja, and figs.
CANA DE CABRA (Ka-neh de KAH-brah)
Description: MURCIA - Creamy and mild, with tangy citrus notes, this soft-ripened goat cheese log is much like the French Boucheron. Murcia is famous for its rich quality goat's milk. It's aged 21 days and is creamy, mild and intensifies as it ages. Pair with a crisp white wine, Marcona almonds and a spoonful of fig spread.
GARROTXA (gahr-ROH-chah)
Description: CATALONIA, GARROTXA-A traditional "rustic cheese", the paste is firm, almost flaky, yet moist and smooth. When ripe, it melts on the tongue, revealing mild herbal flavors with a hint of hazelnuts. Garrotxa is most appropriately served with dry wine but also fruit driven white wines and soft rounded reds. Pair with mixed olives.
MANCHEGO (mon-CHAY-goe)
Description: CASTILLA LA MANCHA-With a delicious briny, nuttiness, it is Spain's most popular cheese. Its cross-hatched rind is a nod to the tradition of pressing its curd into molds made of tough local grasses. This authentic, artisanal cheese is earthy, hearty and wonderful. Pairs naturally with sherry, marconas almonds and tempranillo.
VALDEON (vahl-day-OHN)
Description: VALDEON VALLEY - The cheese is made year-round from cow and goat millk. The paste has a soft texture and pale yellow color and is full of small cavities where a white and greenish blue mould is concentrated. Its flavor is salty, pronounced, piquant and long lasting. Enjoy with a fruity red like a Sherry and pears and grapes.
