Mahon Curado

I never imagined you could improve the rich, salty flavor of Mahon cheese. It really never accrued to me that it was possible to magnify its salty, buttery flavor. There was no need. Yet, the delicious cheese from Menorca, Spain did improve itself. How? By aging. Traditionally made with unpasteurized cow's milk, this amazing cheese has been produced by generations of artisans since the 15th century. Mahon has a rich buttery, salty, nutty flavor. After aging its called Anejo, and it acquires a stronger flavor. A much more intense cheese than its kid brother, Mahon Curado is perfect for true cheese enthusiast! I love eating mine with a mango chutney or a sweet fig jam or simply by drizzling it with extra virgin olive oil.

Tronchón

This artisinal cheese, made of a blend of Sheep's and Goat's milk, has been made in the same traditional manner for centuries. Tronchón is named after the town in which it is produced. Tronchón is a town of only 103 inhabitants situated in the Spanish province of Teruel. Its population has drastically decreased in the last 100 years because of a mass migration to industrialized cities in Spain. The cheese itself is very subtle and fresh. It has a unique shape with a peculiar dent in the middle. It is very buttery. Its a semi-soft cheese. The town has raised Sheep and Goats for centuries, thus the creation of this blended cheese. Today it can be also made with cows milk incorporated to the blend. It is definitely one of my personal favorites.

Garrotxa

Garrotxa is a raw goats' milk cheese from the Catalonia region of Spain. It is an intense but not overwhelming cheese. A bit tangy, salty yet pleasant to the palate. Its a perfect late night snack, yummy with a good Sherry. The best thing about it is its accessibility in the states. Too often we are denied the riches of Spain, but thank god, cheese is an exemption.