Spanish @ International Cheese Centre

Spanish Cheese

Cabrales Picos Blue (in Sycamore Leaves) This Spanish blue cheese made from the milk of cows, sheep or goats, depending on the season, it has a robust flavour. Raw milk, mainly cow's milk, is used to produce it. However, as most farmers keep mixed herds, blends with goat's and ewe's milks are used in the spring and summer. Picture Hide
Mahon Mahon is ideal for grating, it is traditionally served as an appetizer with a sprig of fresh rosemary and brushed with olive oil. This cheese melts well in sauces or over grilled breads. Picture Hide
Manchego Mix Rocinante A mixture of Cow, Goat & Ewe's milk. Picture Hide
Manchego Pure Manchego is cured in the ancient cattle-raising region of La Mancha from the milk of Manchega sheep. The Dominion of Original seal guarantees the quality of this tangy, full-flavoured, slightly grainy cheese. This cheese is also sometimes infused with rosemary which enhances its flavour. Picture Hide
Manchego Vintage Picture Hide