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Cheese

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  1. Montealva Quick View

    Montealva

    $23.99/EA
    A citrusy barnburner from Southwest Spain, Montealva uses milk from a rare breed of Andalucian goats. Dense and flakey, with a flavor redolent of fresh-squeezed lemons, this cheese is a must with a glass of fino sherry. Read More
  2. New Pria Azul Quick View

    Pria Azul

    $25.99/EA
    This rustic beauty hails from Asturias, in the misty mountains hugging the Northern coast of Spain. Pria Azul is a unique blend of 50% cow, 40% sheep and 10% goat’s milk, and is a far cry from other aggressive Spanish blue cheeses. The fresh wheels are both pierced to create bluing and also smoked, then aged to create a gorgeous natural rind. This process results in a incredibly creamy and milky paste, subtely gamey and smokey, with a perfect flavor trifecta of sweet, salty and savory. A must with port and luscious dark chocolate. Read More
  3. New Mahon Meloussa Quick View

    Mahon Meloussa

    $25.99/EA
    A Spanish classic made since Roman times, in Minorca in the Balearic Islands. Mahon gets its briny, punchy character from the Menorcan winds blanketing the island’s grass in fresh sea salt. The DOP regulations allow for a maximum of 5% sheep milk to be used—a throwback to when farmers needed to use whatever milk they had on hand. Mahon DOP Meloussa Semi is made from 95% raw cow’s milk and 5% raw sheep’s milk, and the latter delivers boozy fruitiness and just a hint of briny tang. Serve with juicy figs, marcona almonds, and a hoppy IPA, a fruity cider, or a spicy Rioja. Read More
  4. New Bauma Madurat Quick View

    Bauma Madurat

    $31.99/EA
    Toni Chueca is a pioneer. He started making gorgeous farmstead goat’s cheeses in Catalunya in 1980, in a region devoid of goat’s milk cheese. Since then, the cheese has reached the apex of its deliciousness. These days, it abounds—especially Toni’s Madurat, a friendly, pasteurized log covered in veggie ash. The cheese is dense and smooth, with bright, lemony notes and a mushroomy mellowness. It’s genius crumbled in salads and omelets, or served beside anchovies and olives for an elegant appetizer. Pop open a bottle of lively Cava, or a crisp Pale Ale. Read More
  5. Sale Aged Manchego Quick View

    Aged Manchego

    Regular Price: $22.99/LB

    Special Price: $14.99/LB

    Perhaps Spain’s most famous cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning the traditional recipe must use 100% Manchega sheep milk. The breed has proven sturdy enough over the centuries to traverse the rocky, arid central plateau region of La Mancha – where cows just can’t hang. Read More
  6. New Picon Bejes Tresviso Quick View

    Picon Bejes Tresviso

    $25.99/EA
    Miguel Angel and Francisco Javier Campo are brothers with cheesemaking in their blood—their parents made cheese in Cantabria, in the north of Spain, as did their grandparents, and their great-grandparents. This raw cow’s milk blue harnesses that rich tradition. It’s been name-protected since 1994, and won an impressively long list of awards. Piquant teal veins zigzag through Picon’s rustic, crumbly paste. It’s the ultimate piquante Spanish blue—bold and balanced, salty and refined. Serve on baguette with a drizzle of honey or apple jam for an elegant appetizer. Pair with sherry or tawny port for dessert. Read More
  7. New Arzua Ulloa Quick View

    Arzua Ulloa

    $25.99/EA
    On the banks of the Ulluo River in Galicia, where Arzua Ulloa is made and loved, it is sometimes called queixo do pays, meaning "cheese of the land". The name-protected beauty is crafted from milk from Rubia Gallega, Frisian and Alpine Brown cows that graze on the area’s green pastures. It’s aged for a mere two weeks—the pasteurized cheese is mild yet complex, redolent of freshly churned butter and proofing bread dough. Arzua Ulloa’s natural, straw yellow rind makes way to reveal a satiny ivory paste, smooth and unrelentingly creamy. Arzua Ulloa is a superstar melter. Make a no-joke grilled cheese, with or without quince paste (we vote with). Or serve with honey and marcona almonds, beside a crisp Albariño. Read More
  8. Pata de Cabra Quick View

    Pata de Cabra

    $24.99/LB
    Pungent, tangy, aromatic and shaped like the leg of the animal whose milk it is made with. Yum! A washed-rind variety made in very small quantities. When young, it is fruity and refined with a robust ''kick'' at the finish. With a little extra age, it becomes more pungent and powerful. Read More
  9. Monte Enebro Quick View

    Monte Enebro

    $30.99/LB
    An exuberant goat cheese in three acts: the spicy peppery rind (thanks to a dusting of ash and blue mold) gives way to a tart and runny creamline, leading finally to a dense and lactic core. As sophisticated as it is delicious. Read More

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