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The fine Cheeses of Spain
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You sense it immediately... the heady aromas... the intensely fulfilling
textures and vibrant flavors of a centuries-long artisan cheese tradition...
it's there for the tasting.
the Denomination of Origin symbol that certifies the authenticity of each
variety. We love tangy Manchego, sharp rich Zamorano, smoky Idiazábal, savory
Majorero, fruity Mahón, mild Tetilla and robust Cabrales ? one of the world's
greatest blues. Shop for Cheeses from Spain at igourmet.com!
 Manchego
Manchego is Spain's most famous cheese. Produced in La Mancha in Central Spain,
true Manchego is made from 100% sheep's milk. Cheeses from Spain are commonly
made from sheep's milk because most of the territory is rocky and dry,
unfriendly to cows but suitable to raising goats and sheep. The abundance of
wild herbs on Central Spain's grazing lands gives Manchego a special taste and
aroma. Its flavor is zesty and exuberant while its texture is firm and somewhat
dry. Manchego can be recognized by the zigzag pattern etched into its rind. This
is created by the rippled surface of the press used in the manufacture of the
cheese. Underneath the inedible rind, the interior is ivory colored with few
small holes. Taste Manchego for the first time and you will be surprised at how
long the wonderful flavor lingers on your palate. It is an experience you will
be drawn back to again and again. Buy It, Now! | More Info!
 Zamorano
Close to the border with Portugal lies the breathtaking region of
Castile-Leon, known across Europe for its spectacular scenery and wonderful
cheeses. The most famous of these, justly, is Zamorano, a traditional farmhouse
sheep's milk cheese. This cheese is made exclusively from milk taken from the
Churra, which yield the highest grade milk of any breed of sheep. The pure
Churra milk gives Zamorano a wonderful texture that is far less grainy than
Manchego, its more popular cousin from La Mancha. Matured in a high humidity
environment to encourage the formation of a natural rind, Zamorano is typically
aged for 6 months. Subtle hints of caramel and grass burst through the buttery
nature of the cheese, making it ideal to serve with ham, fruit and some crusty
bread. The potency of this mature sheep's milk cheese counterbalances well with
the Crianza red from Ribera del Duero. Buy It, Now! | More Info!
 Idiazabal
This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard but edible orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal spread throughout Spain. Today, Idiazabal is produced in more modern facilities, but the process is still all-natural. The cheese is as delicious as ever, and the quality is more consistent. We love its perfumy bouquet and rich, buttery flavor and enthusiastically recommend Idiazabal as one of Spain's greatest cheeses. Buy It, Now! | More Info!
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