Spanish Cheeses

 
The Spanish Cheeses are considered among the best cured cheeses of the world due to their flavor and texture. Ham cheese Wine brings to your door excellent cheeses from the different regions of Spain such as Manchego Cheese that is produced in La Mancha, Cabrales Cheese from Asturias, and sheep's milk cheese El Gran Cardenal originating in the area of Castilla.
 
Other Spanish cheeses of high quality such as the Idiazabal Cheese from the Basque Country and Navarra fully developed with sheep's milk, Mahon Cheese originating in the Balearic Islands, the Murcia al Vino Cheese made with milk from the goat of the Murcia-Granada region and, Tetilla Cheese and probably the most international of Spanish
cheeses, comes to us from Galicia, Spain.
 
 
 
 
 
 
Manchego Cheese Monte Alba
 
 
 

Manchego Cheese Monte Alba

Manchego Cheese Monte Alba is a cheese produced in La Mancha, Spain, made with pasteurized milk from Manchego sheep. Its flavor reminds of aromas of sheep on background of nuts, with a long and pleasant persistence.

Its mass is firm, compact and of good density. Cured for 90 days, this young cheese is soft and fresh on the palate, and you can get it now in USA from Ham Cheese Wine.

From Monte Alba comes this alluring Manchego cheese, supported by several international awards. This gem of Spanish cheeses will delight any table. With a healing period of three to six months depending on the type of cheese.

Weight: 7 lb
Origin: La Mancha, Spain


 
 
 
$90.00
 
 
Manchego Cheese Monte Alba
 
 
Pure Sheep Cheese Albero
 
 
 

Pure Sheep Cheese Albero

Pure sheep cheese "Albero" is a small piece of only two pounds; therefore, it is economic and very useful for any time. It has a cylindrical shape, which is very typical of these semi cured Spanish cheeses. Its unique milky taste and undoubted quality turn this product into the best option for preparing snacks at home.

Made with sheep milk, this Pure sheep cheese "Albero" comes from a clean, dry, crushed and mixed with salt rennet. Moreover, it is extracted the most amount of serum from which only nutritive substances like fat and protein are preserved. Pure sheep cheese "Albero" is greasy and combines perfectly its soft taste with salt.

Pure sheep cheese "Albero" is actually delicious, also contains the right amount of salt and is greasy because of the sheep milk.

Weight: 1.65 lb
Origin: Alicante, Spain


 
 
 
$30.00
 
 
Pure Sheep Cheese Albero
 
 
Manchego Cheese Cueva del Abuelo
 
 
 

Manchego Cheese Cueva del Abuelo

Manchego Cheese “La Cueva del Abuelo" is obtained from the natural sheep milk; likewise, it keeps the quality granted by the origin denomination. It is considered one of the best cheeses in the world as long as is produced in La Mancha. It is a semi-cured cheese with a fragile texture which has a unique aroma of milk and nuts. Because of its small size, it is an excellent solution for any occasion.

Manchego Cheese "La Cueva del Abuelo" is made with sheep milk as well as prepared in clean, dry rennet, also crushed and mixed with salt. Thus, it is extracted the maximum amount of serum so that it retains only substances like fat and protein. It is a greasy cheese, which combines the intensity of its mild taste with salt.

Weight: 1.5 lb
Origin: La Mancha, Spain


 
 
 
$38.00
 
 
Manchego Cheese Cueva del Abuelo
 
 
 
Spanish Cheese Cabrales Mini
 
 
 

Spanish Cheese Cabrales Mini

Cheese Cabrales Mini is a natural cheese, hand-crafted by farmers themselves, with raw cow's milk or a blend of two or three kinds of milk: cow, sheep and goat. All milk used in the production comes exclusively from herds located in the area of production and controlled by the Regulatory Board. Once elaborated, the cheese is taken to mountain caves to mature between two and four months.

In the caves, the relative humidity of 90% and the temperature between 8 °C and 12 °C promotes the growth of molds of type Penicillium during the cheese maturation, which this yields the zones and veins of blue-greenish color. The taste is slightly spicy, more pronounced when made with goat and sheep pure milk or blended.

Weight: 1 lb
Origin: Asturias, Spain


 
 
 
$25.00
 
 
Spanish Cheese Cabrales Mini
 
 
Spanish Cheese Cabrales
 
 
 

Spanish Cheese Cabrales

The Cabrales cheese is a Spanish greasy cheese with a natural rind, produced by hand with milk from cows, sheep, and goat, or a mixture of them. Considered by many one of the best blue cheese of the world, Cabrales cheese is one of the traditional foods of Spain.

Its production is controlled by the Protected Denomination of Origin (PDO) obtained in 1981, and it is elaborated in the area of the municipality of Cabrales and a few towns of the Council of Peñamellera Alta, in Asturias.

The Cabrales cheese has hardly any bark. It has a creamy and soft surface similar to the inside. When it's ripe the cheese has a blue-green color and the core is creamy with a very strong odor. It is compact and without eyes.

Weight: 7 lb
Origin: Asturias, Spain


 
 
 
$115.00
 
 
Spanish Cheese Cabrales
 
 
Spanish Cheese Murcia al Vino
 
 
 

Spanish Cheese Murcia al Vino

Murcia cheese au vin (on wine) is a Spanish cheese made with pasteurized goat’s milk from Murcia and Granada, and has a protected designation of origin. It is made in many municipalities in the province of Murcia and is one of the gastronomic symbols of the region.

Murcia cheese au vin (on wine) is cylindrical, fatty, with pressed, washed and uncooked paste. This Spanish cheese with its smooth and light bark, is washed twice with red wine of the region. It has a compact mass of ivory white, and creamy and elastic texture. Semi-cured, sour and slightly salty, with aromas of fresh milky products, in particular butterfat, butter and goat milk.

The wines used are only those produced exclusively in the region, which have designations of origin of Bullas, Yecla and Jumilla.

Weight: 7 lb
Origin: Murcia, Spain


 
 
 
$89.00
 
 
Spanish Cheese Murcia al Vino
 
 
 
Goat Cheese Cane
 
 
 

Goat Cheese Cane

Goat Cheese Cane is made following artisan tradition, with pasteurized goat's milk from herds in the area of Murcia.

The cheese is cylindrical in shape and weighs just over 900 grams. During his three weeks of maturation, develops a soft layer of silky white mold.

The Goat Cane smells lemon cream with some notes of grass and a faint aroma of goat milk. The color is pale ivory, compact texture and dense, with no eyes.

Made from pasteurized goat's milk
Type: semi-soft, soft-ripened
Texture: creamy
Rind: bloomy
Colour: ivory
Flavour: citrusy, creamy, mild
Aroma: mild
Synonyms: MitiCana de Cabra

Weight: 2 lb
Origin: Murcia, Spain


 
 
 
$20.00
 
 
Goat Cheese Cane
 
 
Spanish Cheese Tetilla
 
 
 

Spanish Cheese Tetilla

The Tetilla cheese is one of the best known cheeses of Galicia gastronomy. It is made from pasteurized cow's milk from Galician breeds, with a maturity of between 7 and 30 days. Named for its shape of breast or nipple, this Spanish cheese is one of the most sought after within and outside Spain.

Built from ancient times into the traditional Spanish diet, history makes it one of the most sought after in and out of their homeland and is also a point of reference, an essential part when it comes to Spanish cheeses.

Its soft, slightly acidic aroma reminds the milk from which it’s made, like its milky, buttery, slightly sour and salty flavor.

Weight: 1 lb
Origin: Galicia, Spain


 
 
 
$29.00
 
 
Spanish Cheese Tetilla
 
 
Spanish Cheese Mahon
 
 
 

Spanish Cheese Mahon

Mahon cheese is a delicious product that only in the Balearic islands acquires that mild taste, slightly salty and acid, a milky flavor reminiscent of butter, which can only be achieved because of the atmosphere and geography of Menorca and its unique way of manufacture, which has been transmitted from generation to generation for centuries.

Thus, the "formatjat" of Mahon cheese, that is, its elaboration in the "llocs" or farms where it takes place, yields this jewel of the Spanish cuisine.

Mahon cheese is and has been a flagship product of Menorca. It is made on the island with cow milk curd at low temperature, and is salted and cured by immersion according to the custom of the island.

Weight: 7 lb
Origin: Balearic Islands, Spain


 
 
 
$90.00
 
 
Spanish Cheese Mahon
 
 
 
Manchego Cheese Garcia Baquero
 
 
 

Manchego Cheese Garcia Baquero

García Baquero Manchego cheese has a delicious taste, creamy without being cloying, with depth without becoming repetitive. With a very special texture, it cuts well and doesn’t dry easily. It is a Spanish cheese to consume at any time and in any situation. It goes very well with almost all kinds of drinks, it's the best cheese to take as an aperitif.

García Baquero Manchego cheese, with designation of origin, is made in the region of La Mancha, from milk of Manchego sheep, with a minimum maturation period of sixty days.

Among other features, it has a hard bark, pale yellow or greenish-black color, with the observable presence of cast impressions of “braided tape” type on the side surface and of "flower type” in the flats.

Weight: 1 lb
Origin: La Mancha, Spain


 
 
 
$19.00
 
 
Manchego Cheese Garcia Baquero
 
 
Manchego Cheese Campomancha
 
 
 

Manchego Cheese Campomancha

From Hidalgo Industries comes Manchego cheese Campo Mancha, one of the Spanish flagship cheeses made with manchegan sheep raw milk and with Denomination of Origin. The curing period of this Spanish cheese is between three and twelve months. With lactic odor, intense and persistent flavor that evolves towards acidified spicy nuances in more mature pieces. Thermoformed vacuum packaged.

Among the organoleptic characteristics of Manchego cheese Campo Mancha stand out its pale yellow or green blackish hard bark, along with the presence of casts impressions of straw belts in the lateral sides and flowers in the flat sides.

Weight: 7 lb
Origin: La Mancha, Spain.


 
 
 
$90.00
 
 
Manchego Cheese Campomancha
 
 
Spanish Cheese Idiazabal
 
 
 

Spanish Cheese Idiazabal

Idiazábal Cheese is made in the Basque Country and Navarre (except municipalities of the Roncal Valley) using milk from sheeps of Latxa and Carranzana breeds. The rennet used in its elaboration is of animal origin and the cheese can be smoked or unsmoked, with a high fat content and acidity.

Cheese Idiazábal, being more or less salty, has a pungent flavor of rennet and smoke that is exquisite to the palate. Idiazábal is a fatty cheese, with a minimum maturity of sixty days, and weights between 1 and 3 kg each. It is a pressed and uncooked cheese and is considered part of the European culinary heritage.

The history of Cheese Idiazábal begins on October 1, 1987 when the Ministry of Agriculture, Fisheries and Food confirms the origin of Idiazábal’s.

Weight: 10 lb
Origin: Basque Country and Navarre, Spain


 
 
 
$130.00
 
 
Spanish Cheese Idiazabal
 
 
 
Spanish Cheese Roncal
 
 
 

Spanish Cheese Roncal

Roncal Cheese is a delicious cheese made from sheep's milk that has 50% fat, made in the Roncal valley on the banks of Esca River in the Navarre Pyrenees (Spain). Its bark is strong between yellow and brown, the mass is ivory white and its consistency is compact, hard and porous.

Its strong flavor is delicate and tasty, slightly spicy and buttery. It is a cheese with scents of hay, nuts and mushrooms. Roasted peppers stuffed with Roncal Cheese is a good meal to serve with a wine from Ribera del Duero.

It is ivory white, slightly pale yellow with a mighty taste, sharp, slightly spicy, very well defined and buttery on the palate. In its composition there are no elements outside milk, rennet and salt, so that has never lost its flavor and aroma.

Weight: 7 lb
Origin: Navarra, Spain


 
 
 
$119.00
 
 
Spanish Cheese Roncal
 
 
Spanish Cheese Valdeón
 
 
 

Spanish Cheese Valdeón

Among Spanish Cheeses, Valdeón cheese is one of blue hues made in the province of León, in the heart of the European ranges in the valley of Valdeón, where a similar cheese called "picón de Valdeón" was produced long time ago, primarily with milk obtained from local cattle.

Valdeón cheese is produced with goat or cow milk, or a mixture of both. This Spanish cheese is matured in caves for a long time. Its flavor is quite strong with a high fat content, the mass is light yellow and with a soft texture.

Valdeón cheese is a blue, oily mass cheese. The bark of the whole cheese is natural, thin, soft, and yellowish with gray tones. The mass is ivory white, bright with a faintly marked aura.

Weight: 7 lb
Origin: León, Spain


 
 
 
$90.00
 
 
Spanish Cheese Valdeón
 
 
Spanish Blue Cheese
 
 
 

Spanish Blue Cheese

Blue cheese is the classification given to cheeses made from cow's, sheep’s or goat’s milk produced in Spain that have cultures of Penicillium roqueforti added to the final product and which give the cheese its characteristic color between blue and gray-greenish.

Blue cheese is made with milk from cow, goat or sheep. It requires a maturation of at least 2 months at optimal temperature and moisture for the fungus Penicillium roqueforti to proliferate. That fungus is the responsible for the gray, blue or green tones of the cheese and a flavor that can be strong.

Weight: 8 lb
Origin: Spain


 
 
 
$60.00
 
 
Spanish Blue Cheese
 
 
 
 
 
 
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