Selection 5: Spanish National Day 

 Hola Cheese Lovers!

This month marks the celebration of National Spanish Day on October 12th and what a better way to celebrate than with a selection of Spanish and Mediterranean cheeses!
This very special selection is also a great opportunity for us to present some of our newest and very exciting cheeses to you. So break out your tapas recipes, get some friends over for a sangria or two and relax while experiencing your own little piece of the Mediterranean Basin!
Selection includes 4 cheeses, plus an accompaniment all for $98.00 delivered to your door.

Order before midnight, Monday 24th October to receive your selection on Wednesday 26th or Thursday 27th October. 

Que aproveche!

Queso Mahón Curado (250g, Spain)

Mahón is produced on Menorca, the outermost of the three Spanish Balearic Islands. Curd is piled in the centre of a cheese cloth and the square corners are knotted and twisted together. The cheese is pressed and twisted for a number of days giving the cheese its typical "cushion" shape. The hard rind is rubbed with oil and paprika creating a vibrant orange colour and carries the imprint of the cheesecloth. Mahon is sold at various stages of maturity. The texture is smooth and supple and the aroma is sweet and fruity, when young. It can be matured for up to 10 months when it will exhibit a hard, slightly granular texture with a sharp, salty tang. This cheese would pair well with a Tempranillo.

Queso Valdeón (250g, Spain)

Produced in the mountainous Northwest region of Leon, Valdeón is a mixed milk cheese, made using goat’s milk added to a dominant amount of cow’s milk. Maturation takes place in mountain caves of at least 85 percent humidity where for 3-4 months the blue mould is encouraged to proliferate. When almost mature, the cheeses are wrapped in sycamore maple leaves to hold the rich and relatively crumbly body together and retain its moisture. Under the leaf wrap is a thin natural rind that covers the ivory coloured interior which is rich, crumbly and well veined with slightly gritty blues and greens. The flavour is salty, pronounced, piquant and long lasting. Muscats would contrast nicely with the sharpness and saltiness of this cheese.

Cabra Al Romero (250g, Central Spain)

Cabra Artesano Al Romero is ripened in natural cellars using rosemary leaves pressed into the rind which gives the cheese a rustic and natural appearance and herbaceous aroma and flavour.
While it is made with goat's milk, it does not have the tangy flavour characteristics associated with young goat cheese but rather more complex flavours. The texture appears dry, but has quite a creamy feel in the mouth.
This is a great cheese for a tapas platter accompanied with a light and fruity red.

St Sauveur (200g, Pyrenees, France) 

This pasteurised sheep’s milk cheese, made in the Vallee d'Ossau in the Pyrenees, is one of affineur Hervé Mons' latest creations. The cheeses are brought to Hervé’s caves when still very young and are washed regularly to give them their unique rusty colour and assist in the development of extraordinary rich and nutty flavours.  This cheese is creamy and supple in texture and the pattern of the Basque Cross is added as a reminder of the ‘terroir’ the cheese comes from.
Stunning on a cheese board, you can try St Sauveur on its own or with some black cherries accompanied with a glass of Viognier or Merlot.

Black Cherry Liquorice Spread (120g, France)

Designed to complement sheep’s milk cheese this fruit spread adds a touch of both sweetness and spice. A fantastic accompaniment for a tapas spread.

Recipe: Pan Con Tomate (tomato rubbed bread)

The beauty of tapas is that it brings people together and the recipes can be so simple. Here is a simple little tapas recipe to get you started.  Serve this alongside your cheese selection with a bowl of marinated olives. Pour yourself a glass of cava and you're ready to go!

Ingredients:

4 slices sourdough bread
2 roma tomatoes, halved
1 -2 tablespoons of extra virgin olive oil
1 garlic clove, halved

Method:

Brush the sourdough bread with olive oil and grill each side until golden. While warm, rub with cut side of garlic, then cut side of tomato, allowing juice to soak into bread.

This selection is no longer available.