- Four Favorite Cheese Selections From Spain. 8 0unce Each. 2 Pound Total
- Mahon – Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil.
- Idiazabal – (also known as Idiazabel / Queso Idiazabal La Vasco Navarra) is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain.
- Murcia al Vino PDO – A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic.
- Manchego – 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 for raising goats and sheep.
