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Best selling Spanish Cheeses
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The fine Cheeses of Spain express unmistakably the characteristics of their
origins. The milks, the grazing lands, the climate, the methods of production,
and the microbiology of the region are all distinctive. Their unique qualities
are protected by each D.O. ? Shop for Cheeses from Spain at igourmet.com!
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 Majorero
Majorero, a large cheese with a beautifully decorated rind, is made from
unpasteurized goat's milk, and can be sold fresh or cured. Our Majorero is
cured. It has a lively acidity and a slight piquancy on the palate. This pure,
authentic cheese is creamy with a mouth-watering, long-lasting flavor. Made only
on the beautiful island of Feurteventura in the Canary Islands, this special
cheese is delicious with a variety of Spanish wines. Buy It, Now! | More Info!
 Mahon
Mahon is produced on the Mediterranean island of Menorca in the Balearics.
Although it is a small island, Menorca produces enough cheese to make Mahon
Spain's second most popular cheese next to Manchego. A 100% cow's milk cheese,
Mahon comes in large squares of about 6 pounds. Ripened in underground caves for
at least 60 days, Mahon has a bold, magnificent flavor that could never be
called mild. The yellowish-orange rind conceals a soft, slightly salty and
decidedly spicy interior. This unique cheese is a must try for any cheeselover
and an absolute necessity for the true connoisseur. Buy It, Now! | More Info!
 Cabrales
Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy
farmers. This cheese can be made of pure cow's milk, but, depending on
availability, can also be blended with some goat and/or sheep's milk as well.
All the milk used in its production must come exclusively from herds raised in a
small zone of production in northern Spain. Cabrales is aged from two to six
months in natural caves in the mountains nearby. In these caves, the relative
humidity is 90% and the temperature varies between 45º and 55ºF. These
conditions favor the development of penicillium molds, yielding veins of
blue-greenish color. Cabrales is sharp and tangy, and even more so when made
with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese
whose name is often copied by inferior wannabees. Buy It, Now! | More Info!
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