Spanish Selection

For those hankering after sunnier climes and times, for a limited time we offer you a delightful selection of Spanish Cheeses along with the perfect accompaniment of figs in Pedro Ximenez sherry (seriously one of the best combinations we have ever tasted, this is currently our top favourite staff cheeseboard)!

100g Picos Blue – From the Picos De Europa mountains in Northern Spain a very strong, dry, salty blue cheese originally introduced to the area by French Pilgrims travelling in the mountains. It is matured in mountain caves for at least three months and wrapped in maple or chestnut leaves. Local people mix the cheese to a paste with cider Made with unpasteurised milk and animal rennet.

100g Murcia Al Vino – Known as “Drunken Goat” in the States, this cheese is from South East Spain, Murcia al Vino is made from the milk of Murciano-Granadina goats. These are well acclimatised to the heat and aridness, grazing on the rich grass and wild herbs, resulting in a very flavourful cheese. While the rounds of cheese are maturing, they are immersed twice in red wine, which gives the rind a red colour. The rind is inedible (sadly, after soaking up all that wine.) The texture is firm, but extremely buttery. Made with pasteurised milk and traditional rennet.

100g Idiazábal – Idiazabal (also known as 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. The characteristic, smoky flavour is the result of the cheeses having been stored near the fireplaces. There were no chimneys in the simple mountain huts, so the cheeses absorbed the sweet, aromatic smoke. The taste of the cheese is reminiscent of burnt caramel and bacon.

100g Al Romero – An artisan sheep’s milk cheese made in the style of Manchego. However this little beauty is rubbed with Rosemary Produced in the same area as Manchego, this cheese has been around for as long as Manchego and the families adhere to their tradition of rubbing the cheese with Iberic lard and Rosemary as the cheese matures, and when flavours have been absorbed by the cheese it is brushed off and more herbs are rubbed into the cheese. Neither creamy nor firm but more like a dense fudge as it softens on the palate and the lingering Rosemary notes on the back of the palate are quite refreshing. Made with unpasteurised milk and traditional rennet.

100g Mahon – A cheese from the island of Menorca and named after the capital, Mahon is one of a few cow’s milk cheeses from Spain. It boasts a certain sharpness, and its lemony, salty flavours evince the rural Mediterranean seascape. The rind of the cheese is rubbed with paprika which gives the distinctive orange colour. At its peak, Mahón is tangy, intense and delicious. Pair this cheese with Madeira or Tempranillo. Made with pasteurised milk and traditional rennet.

Higos al Pedro Ximenez 145g – delicious figs marinated in sherry, the ultimate cheese board accompaniment.

one pack of olive oil biscuits