Campo de Montalban

(Past. Cow - Goat - Sheep) Mancha, Spain

One of the best mixed milk cheeses that comes out of La Mancha, Spain, this cheese is made with a minimum of 40% goat and sheep milk. It is aged for at least 100 days. The three different milks lend bold flavors with a nutty finish. The texture is dry, and firm yet supple.

Capricho de Cabra Green Pepper

(Past. - Goat) - Jumilla, Murcia, Spain

This log of fresh goat cheese is rolled in green pepper, lending a perfect contrast to the smooth, creamy & rich paste underneath. Pair with Rustic Bakery Rosemary & Olive Oil Flatbread crackers, or spread on a slice of sourdough.

Capricho de Cabra Pimentón

(Past. - Goat) - Jumilla, Murcia, Spain

The outside of this fresh and flavorful goat cheese is rubbed with paprika. It's made with the protein and fat laden milk of the Murciana goat. This makes the mouthfeel smooth and creamy, not dry and chalky like most fresh goat cheeses.

Drunken Goat

(Past. - Goat) - Jumilla (Murcia), Spain

Hailing from Murcia Spain, this goat cheese is soaked for three days in Doble Pasta, the traditional wine of the region made from the monastrell grape. The wine imparts just the right amount of boozy flavor to contrast the mild and slightly fruity paste.

Garrotxa

“gah-ROH-cha” (Past. - Goat) - Catalunya, Northern Spain

A traditional goat's milk cheese from Cataluna, northern Spain. It was nearly extinct when it was revived in 1981, and has since become popular among artisanal cheesemakers. It has a chalky mouthfeel with pleasant flavors of fresh milk and herbs. Pairs well with bread and white wines such as a Catalonian Piorat.

Ibores

“ee-BOH-rehs” (Raw - Goat) - Extremadura, Spain

The milk for this goat cheese is gathered from 5 local dairies in Extremadura, Spain. The rind is rubbed with paprika, lending a subtly smokey flavor and a stunning contrast to the ivory paste. Fruity with a mellow nutiness and slight earthiness.

Leonora

(Past. - Goat) - Province of León - (Quesos Facendera)

This incredible cheese is made using the process of lactic fermentation, further developing the natural citric tang found in most goat cheeses. Enjoy the rich, creamy paste on a fresh baguette with fresh fruit.

Leonora a Fuego

(Past. - Goat) - Province of León - (Quesos Facendera)

The cheese maker covers this cheese with a layer of smokey Spanish Pimenton de la Vera before it ages for 40 days, imparting a subtle spiciness throughout the entire log. Enjoy with spicy marcona almonds and a drizzle of honey.

Manchego

(Raw - Sheep) - La Mancha, Spain

Manchego is made in the La Mancha region of Spain from the milk of the manchega breed of sheep. Aged for 12 months, the flavor is toasty with a nutty finish. The texture is firm and compact and offers a buttery mouthfeel.

Monte ENebro

“MOHN-tay eh-NAY-bro” (Past. - Goat) - Castilla y León, Spain (Rafael Baez)

Monte Enebro is made by a single producer, Rafael Baez and his daughter Paloma in the Sierra del Gredos Mountains of Avila. Made with the milk of Murciana goats, the paste is lactic and citrusy with hints of black walnut. The ash rind offers bold flavors similar to a blue.

Payoyo

(Past. - Goat - Sheep) - Sierra de Grazalema Region - (Queso Payoyo)

Hailing from the Sierra de Grazalema region of Spain, this cheese is made with a mix of 85% payoyo goat milk and 15% merina grazalema sheep milk, giving it a pleasantly chalky mouthfeel. The flavor is rich and buttery with a tangy finish.

Smokin’ Goat

(Past. - Goat) - Fuerteventura, Spain

Milk from the Majorero goat is naturally high in fat and protein, which gives this 15 day old cheese a deliciously creamy texture. Smoked naturally over beech wood on the island of Fuerteventura, this lightly smokey cheese is mild, crowd pleasing and a great melter.

Torta del Casar

“Tor-tah del kah-SAHR” (Raw - Sheep) Vegetarian - Extremadura Region (Gran Casar)

This torta style is made in the provence of Cáceresin in the region of Extremadura, Spain. Aged for 2 months, this cheese has a slightly sour tang with hints of grass and lanolin that intensify as the cheese ages. Spread on bread or enjoy with a dry red wine.