In this installment
Zamorano Sheep’s Milk Cheese
Artisanal Manchego Cheese
Farmhouse Mahon Cheese
Zamorano Sheep’s Milk Cheese
Made from the raw milk of Churra and Castellano sheep, the cheese is typical of the types found in Spain. Fruity, flaky and distinctly nutty, Zamorano has a slight saltiness in the finish that leaves your lips smacking for more. It’s the kind of cheese you want to flank with complements. I recommend a dry Fino sherry and some exceptional quince paste to go with it.
Artisanal Manchego Cheese
Manchego is to Spain what Cheddar is to England: a near legendary cheese, often chosen by both connoisseurs and novices alike. Manchego is delicious simply cut into wedges and eaten as is. It’s also a plus in the kitchen. You can grate it on to casseroles, soups or salads. It will bring a taste of the Spanish heartland and a swirl of Spain’s colorful cuisine to your table.
Farmhouse Mahon Cheese
This pillow shaped cow’s milk cheese is made on the island of Menorca, off the Mediterranean coast of Spain. Smooth, sweet, with wonderful fruity high notes, this is an easy cheese to like. It’s great if you’re looking for something simple to set against a bunch of complex, intense foods.