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27 Cards in this Set
- Front
- Back
Drunken Goat(Murcia al Vino) |
semi-soft goat cheese, soaked for 72 hours in mourvedre (mataro) wine. Aged 75 days, sweet and smooth flavor. |
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San Simon |
Cows milk from Galicia in the shape of a teardrop, subtle smoke flavor comes from aging the cheese on abedul wood. Semi-soft with smokey flavor(similar to a smk.gouda just not as sharp) |
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Idiazabal |
From Basque country of Navarra, unpasteurized, smoked sheep’s milk aged 6 months. Smoked with Hawthorne and Cherry Wood. Full flavored with a pronounced “sheepy” finish due to the raw milk used. |
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Romao |
Sheep's milk. Hand rubbed with lard/rosemary and aged in caves for 8 months. Full flavored and complex with a longer finish than most cheeses. Similar to parmesan texture and sharpness. |
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Cana de Cabra |
Soft-Ripened creamy and mild goat’s cheese with hints of citrus finish. |
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Manchego |
Sheep’s milk cheese from the region of La Mancha, pattern of rind comes from the time when cheese was wrapped in sheets of woven esparto grass. Mild nutty flavor. 6month aged is more semi-soft than 12 month aged which is sharper or dryer. |
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Mahon |
Mild Cow’s milk cheese from Minorca. Produced with thermalized milk (not pasteurized). Cheese is a pale yellow in color with numerous eyes (small holes) and a characteristic orange rind. Young Mahon is aged 4 months and is mild with a nutty finish. |
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Valdeon
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Blue Cheese made deep in the Picos de Europa, just outside province of Leon. Produced with cow and goat’s milk, Valdeon is often sought after because it is much milder than that of Cabrales. Excellent balance of sweet and tangy with an earthy finish. |
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Jamon Serrano |
Dry-Cured Spanish Ham using the leg of the pig. Serrano is similar to its Italian counterpart prosciutto, but has a nuttier finish and is less salty than that of prosciutto. |
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Chorizo Imperial |
Dry-Cured pork sausage with paprika. Imperial dry cured chorizo is proudly produced and dry cured in the US. It is made with imported spices and pimenton de la vera and dry cured in a humidity controlled rooms. |
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Cantimpalo |
Dry-Cured Sweet pork sausage, made with larger chunks of pork, this meat is similar to that of a pepperoni. It is made with sweet smoked paprika and spices such as garlic, rosemary, and sugar. |
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Chorizo Palacios |
Dry-Cured Spicy pork sausage seasoned with hot smoked paprika and garlic, its not hot in the sense of Mexican cuisine, but spicy. |
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Fuet Sausage
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Sweet all pork sausage from the Cataluna region of Spain. This sausage is very similar to salami and is very mild in spice. |
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Cana de Oveja |
Soft-ripened sheep's milk log from Murcia, the first soft-ripened sheep log in Spain. This cheese is most easily compared to French Boucheron. |
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Malvarosa |
Buttery sheep's milk cheese from Valencia. This cheese is made with milk from a nearly extinct breed of sheep called Guirra (Gee-YOUR-ah). Firm and buttery with a butterscotch finish. |
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Quesuco de Liebana |
Cow's milk cheese smoked for 24-36 hours over juniper wood in a traditional Cantabrian style. The cheese maker was trained by monks in Cantabria before moving his dairy business to Picos de Europa. Subtle and smokey flavor with a smooth and buttery texture. |
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Queso Gallego |
A soft, creamy cow's milk cheese from Galicia. |
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Oriol de Montbru |
One of the first buffalo milk cheeses from Spain. This cheese is young, creamy and slightly sweet with a fresh finish. |
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Tres Leches |
A cheese made from three milks; cow, goat, and sheep. A semi-soft bloomy rind cheese from the region of Cantabria which is historically known for its cheese-making monks. |
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Chorizo de Soria |
A traditional sausage made from a recipe from the medieval city of Soria in Old Castile. Made using thicker cuts of pork for a leaner sausage with a smoky, garlicky flavor. |
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Coppa |
Made from Berkshire pigs. The pork shoulder is rolled and picked with black pepper and nutmeg. The large pieces of white fat add to the flavor and softness. |
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Finocchiona |
Made from Berkshire pigs, this fennel-spiked salami also has a slight flavor of anise. |
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Guanciale |
Salt-cured pork jowl (pig cheek) spiced with black pepper, juniper berries and bay leaf. Its flavor is stronger than pancetta and its texture is more delicate. |
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Salchichon de Vic |
A Catalunyan sausage made from leg and belly meat. Whole peppercorns are inside of the sausage giving it a mild, yet peppery flavor. |
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Sobrasada Mallorquina |
Traditional form of pork sausage from the Baleric island of Mallorca. This sausage is soft and spreadable in texture. |
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Chorizo Seco |
A pork sausage spiced with garlic and a slightly more mild pimenton (a spicy smoked paprika). |
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Mangalica Ham |
A heritage (rare) breed of pigs who are prized for their ham. This ham is sliced by hand. It is rare to find this ham available in the U.S. |
