Idiazabal Cheese – Idiazabal is a traditional, farmhouse, hard cheese made from raw milk of sheep in the Basque and Navarra regions of northern Spain. The characteristic of smoky flavour is the result of the cheeses having been stored near the fireplaces. The taste of the cheese is reminiscent of burnt caramel and bacon. It pairs well with red and white wine.
Queso de Cabra Cheese – Queso de Cabra is a pasteurised Spanish goat cheese made in the region of Montes de Toledo. The flavour profile is more complex, with aromas of late hay and a background that is slightly salty and spicy, to a buttery and nutty finish. It pairs well with Chardonnay.
Mahon Menorca Cheese – Mahon, named after the port of Mahon on the Menorca island, Spain. A unique cheese with a sweet and fruity aroma and a rich, bold flavor. It has a yellowish rind and a spicy and somewhat salty cheese flavor. As a highly versatile cheese, grate over pasta, rice, or vegetables, or serve as appetizer with olive oil and enjoy with a glass of wine.