Spaniards take immense pride in the variety of cheeses they produce, as well as the artistry it takes to make them. Spanish cheeses are fashioned from cow, sheep and goat milk and aged in different environments that result in a myriad flavors, colors and textures. A small percentage of the country’s finest cheeses are imported into the United States.
Forever Cheese, based in Astoria, NY, supplies our delicious cheese. Founders Michelle Buster and Pierlugi Siri debuted the company in 1998 in order to meet the increasing demand for Mediterranean products.
You can find many of these cheeses in supermarkets while others are sold in specialty shops. Here’s a description of some of the cheese we offer at Barcelona:
Mahon – Aged mahon cheese has a washed molded rind and is a mild, semi-firm cow’s milk cheese produced on the Balearic islands.
Manchego – Perhaps the most famous Spanish cheese, the sheep’s milk cheese was originally produced in La Mancha, where the animals roam the endless fields of Don Quixote. It’s a semi-firm cheese with a subtle nutty flavor.
San Simon – This cow’s milk cheese is mildly smoked and its creamy texture conveys the fresh flavor of the pasture.
Tetilla – This semi-soft cow’s milk cheese is fashioned in a traditional conical form. It’s mild and creamy and pairs well with the spices in any number of cured meats.
Valdeon – Valdeon is wrapped in chestnut leaves while it ages, which results in a nutty flavor and creamy texture. It’s reminiscent of Roquefort.
Cana de Cabra – Resembling a French Bucheron, this soft ripened goat milk cheese hails from Murcia. It is mild & creamy and full of flavor.
