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 Garrotxa – smooth, well-flavoured goats cheese from the Garrotxa area of Spain, a young artisan co-operative have revived this ancient cheese which benefits from the high humidity of the Pyrenees and had become virtually extinct by the 1980s. The cheese has hints of the herbs and sweetgrass the goats graze and is great with sherry. 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 Zamorano (gran Reserva) – Sheep’s milk cheese from the Castille Leon region of Spain, cured with olive oil and matured for 18 months for a full, fruity flavour, a great addition to the cheeseboard. Winner of the World Cheese awards 2017-2018 made with unpasteurised 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