Beato De Tabara
We love a wonderful cheese with a juicy story. Santiago Lucas Leon was inspired by the illustrated manuscripts of the monastery of San Martin de T'bara. So he set out to make a brand new cheese with medieval soul. He and his sons raise goats in the Sierra de la Culebra, and nurture the raw milk into this cylinder of semi-firm goodness. Beato de T'bara tastes both of earthy monastic cellar and fresh pasture - sweet yet goaty, earthy, and bright. Thank you, cheesemaking (and cheese-drawing) monks. Fantastic with ripe pear and a glass of crisp Riesling, or rich Tempranillo.