Three Distinctive Cheeses from Spain

Mahon Cheese: Protected since 1985 by the Cheese Mahon-Menorca seal of origin, this cheese is characterized by its square shape and yellowish crust. Closely linked to the history of the island (it was made in the 13th century), there are two different types.

On the one hand, the Homemade Mahon, made from raw milk without any treatment, with green board back label and having a hole in the center; and on the other hand, the Industrially-Processed Mahon, featuring a processing mold. This is an elegant mix of a fatty and salty cheese that matches dramatically with carbonic maceration reds.

Manchego cheese: Perhaps the most universal of Spanish cheeses thanks to Don Quixote ... and much more. It is made in La Mancha from the Manchego sheep’s milk. We found it from semi-mature to mature. It has small holes as large as headpin piercings and is very buttery, having a slightly spicy flavor which combines with its fatty and salty flavor. It is also somewhat grainy, whole and oily on the palate, perfectly ideal with a tasty young red wine from La Mancha.
Idiazábal: We’re leaving this time north of the Basque Country and Navarre, where cheese is made from lachas and Carrazanas sheep’s milk. It can be smoked, in which case the crust is dressed in beige. The interior is compact, ivory white. It has a powerful flavor, is sour, slightly salty with a spicy nuance, it is also buttery and smoky. This Cheese is used frequently in the Basque and Nvarara´s famous tapas. The Txacoli or whites of Navarra are ideal to accompany this cheese