Hold up — is it really 80 degrees and sunny here in San Francisco? It is…and it has been for the past few days. What? Suddenly it feels like we skipped right over spring and in to high summer, and all this direct heat is making me…groggy. Seriously, I’m nearly asleep on my feet, dazed, and I’m daydreaming of Spain. Have I ever been there? No, which makes it that much easier to imagine it as romantically as possible, all sunshine, siestas, sangria and, por supuesto, queso.*
When I say that, I bet you think of Manchego, no? Not I. While the sheep’s milk wheel from La Mancha might be even more well known than Don Quixote, I’m not sure it has quite as much to offer. Don’t get me wrong: Spain’s most popular cheese is a great and simple staple, one which is particularly good at complementing and enhancing the flavors of its accompaniments. But Spain is a big place — covering an area of over 195,000 square miles — with a cheesemaking history that dates back to the second century. As such, it’s safe to assume that the Spanish have a slightly larger selection to offer. So, when looking for a slice of Espana, try some of these instead.
Mahon Reserva – Raw Cow’s Milk from Minorca, Spain
This Spanish cow’s milk cheese is almost as popular as Manchego and only slightly stronger in flavor. If you want to branch out, but not go too far, Mahon is the cheese for you. Is it fairly mild? Yes. Is it also beautiful and delicious? Yes and Yes. Hailing from the island of Minorca, a jewel of the Mediterranean, how could it be anything but? Seriously, look at this photo. This is a cheese that is made in paradise.
I just stared at this picture for 20 minutes.
Mahon is the capital and port of Minorca and, as you may have surmised, also the name of the island’s most famous export. All of the cow’s milk cheeses produced on the island are actually called Mahon, all of which are built tough to withstand long-term storage and transportation by sea. This reminds me of Madeira, the second most delicious beverage in the world (after Dr. Pepper, of course), but that’s subject matter for a different post. On Minorca, the dairy industry is second only to the tourism industry, and the final product is undoubtedly a result of the local terroir (or whatever that word is in Spanish). The island has a mild climate and gets lots of rainfall which, in combination with sea winds and humidity, give the milk — and later the cheese — high acidity and saltiness.
The Mahon most common here in the states is Mahon Reserva, a firm, square, orange block. To protect the cheese, the rind is rubbed with paprika and oil, then aged for 10 to 12 months. The spicy bite of the paprika certainly makes its way into the taste the of the cheese, preparing the palate for what’s to come. With a dense, hard texture that breaks down almost instantly when popped in your mouth, Mahon Reserva is all slowly unfolding and lingering flavor. Equal parts sweet and sharp, this cheese is beautifully balanced and consistently good. I sometimes get a smoky, caramel flavor (almost like a muted aged Gouda), but I’m most partial to the wheels that read as a little bit sour. Every now and then, a bite will remind me of my favorite cocktail, an Old Fashioned, bursting with the taste of bourbon and bitter orange peel, and I instantly get a little buzz.
Ombra – Pasteurized Sheep’s Milk from Catalonia, Spain
Oh Ombra, one of my favorite cheeses to share with customers. Not only does this cheese bring me joy by reminding me of Joey’s duel with the Hombre Cowboy on Friends but, when sampled, it can always be trusted to sell itself. It’s that good. As fellow cheese blogger Kirstin Jackson says, Ombra is a cheese “that helps to explain why people fall in love with sheep’s milk.” Like many ewe-phoric delights (get it?), Ombra is at once both mild and full-flavored, with a firm texture that melts beautifully in your mouth. Much like Pringles, once you start popping Ombra, you just can’t stop.
Produced in the Catalonia region of Spain — right next to some other makers of lovely cheese, The French — Ombra is aged for 6-8 months, resulting in a cheese that is firm but still soft, dense but still porous, sweet and buttery, yet sharp like dry grass. I prefer the more aged rounds, when the paste gets really firm and flaky, chunking off the wheel in shards that remind me of pale stained glass. These old wheels are peppered throughout with crunchy tyrosine crystals, giving the illusion that there are actual nuts hidden in this nutty-tasting treat. I dream of Ombra paired with a spicy red wine and some hearty, crunchy, fruit & nut crostini.
Oh, and did I mention that it tastes like chocolate? Nutty, sharp, grassy, sheepy, melty chocolate. Like I said, it sells itself.
Veigadarte -Pasteurized Goat’s Milk from Castilla-Leon, Spain
Veigadarte: Hard to pronounce (say vague-uh-dart-ay), easy to eat. This is a relatively new cheese in my life, but it has made a very strong first impression. Anyone who has recently come in to the shop looking for a soft goat cheese — especially those particular enough to ask for a French Bucheron — has been met with a sample of Veigadarte. And you know what? They leave with some, too. Every. Single. Time. It’s so delicious, I think I sample it out frequently just so I can sneak a taste, as well.
Nosotros hacemos queso muy delicioso!
Made from the fatty milk of Spain’s scrappy Murciano-Granadina goats, Veigadarte is a goat cheese log on butterfat steroids. Cheesemaker Joaquin Villanueva Casado, who operates in the small and picturesque town of Ambasmestas, dusts each 1-pound log with vegetable ash then allows an edible, bloomy rind to form while the cheese ages for one month. The bloomy rind on Veigadarte helps to create this cheese’s treasured texture: Because it ripens from the outside in, the layer of cheese directly under the rind becomes extra ripe and creamy (and a little bit beige), while the inner paste remains bone white, fluffy, and freshly tangy. When tasting Veigadarte, really let it sit and form a paste in your mouth. The smooth texture is divine, but the flavor is even better. I taste salt (my favorite!), garlic, peppery greens, fresh lemon juice, and a delightful dash of beety dirt.
It’s been many years since I enjoyed a good salami sandwich (there’s no soy product that quite compares, is there?), but I imagine a thick smear of Veigadarte would pair insanely well with the fat peppery taste of that particular meat. However, veggies like me can let the cheese wow on it’s own: Spread on some bread with a side of salty, oily Marcona almonds, tart fresh berries, and a glass of fruity, floral, white wine (think Riesling, Viognier, or Albarino). I may have to treat myself to this very feast later tonight. It is the weekend, after all.
Torta de Trujillo (Mini) – Raw Sheep’s Milk from Extremadura, Spain
Torta de Trujillo reminds me of that scene in There’s Something About Mary where, just before being violently attacked, Ben Stiller coos to Mary’s terrier, “Are you the little guy making all that big noise?” Not that this cheese will attempt to kill you, by any means, but it packs a serious punch for something that looks so cute and perfectly packaged.
The makers of this petite powerhouse are Finca Pascualete, a cheesemaking operation in the Extremadura region of Spain. I don’t know much about this area, other than the fact that it sounds magical and it looks even more magical than it sounds.
We interrupt this broadcast to share a mindblowingly beautiful image from Extremadura, Spain.
Back to it: Just like the lovely gentlemen at Quattro Portoni, the team at Finca Pascualete are focused on honoring traditional cheesemaking practices while, at the same time, creating new and marketable cheeses. A big part of their strategy is the use of thistle (i.e. cardoon) rennet as a coagulant (as opposed to an animal-based or microbial rennet), which is a time-honored tradition in Iberian cheesemaking.
This little Torta is a washed-rind squishy puck of 2-month old sheep’s milk. While the cheese is covered in a slightly sandpaper-y and sticky orange rind, the pale pink paste contained within is silky, unctuous, and so creamy that it’s basically a liquid. The idea is to cut the top rind off , let it get to room temperature, and then dip in to the sweet, wooly, funky goop within. This is strong cheese, but it’s not harsh or offensive. Where other washed rind cheeses can bring salt and bitterness to the table, Torta de Trujillo is completely round (i.e. not sharp) in flavor: the yeastyness of fresh baked bread, the sweet & savory comfort of Honeybaked Ham (again, if I’m remembering correctly), and the cozy Nutella-meets-wool-sweater taste of all good sheep’s milk cheeses. If there’s a heaven, I’m pretty sure it’s full of Nutella and wool sweaters.
Want more? Here are some that I didn’t have the space to include:
- Valdeon – A noble goat’s milk blue.
- Roncal – The gamey Basque alternative to Manchego.
- Montcabrer – An earthy, mild, and messy charcoal-washed goat.
- Tetilla – A mild and zingy cow’s milk cheese, named for it’s likeness to “a small breast.”
*I’m really getting a kick out of revisiting high school Spanish right now. Lo siento.