Spanish cheeses

A rich, nutty cheese with flavours suggestive of caramel and brazil nuts. The interior is ivory colour with small holes or "eyes". The top and bottom retain the cheese press pattern.

Made in the Picos de Europa mountains in Northern Spain from a blend of goat's and cow's milk. Matured in caves for at least three months the cheese is wrapped in maple or chestnut leaves and has a very strong, spicy flavour.