SANTA GADEA GREEN CHEESE. No, not that kind of green, the earth friendly, sustainable kind of green! Santa Gadea Farm produces the first ecologically sustainable cheese in Spain. Every day, the family behind Santa Gadea re-considers their production process and the many small ways they can not only make extraordinary cheeses, but also make them in a way that is positive for the environment.
The result of all this hard work in support of mother earth is a deliciously creamy organic goat’s milk cheese called Santa Gadea No1. Santa Gadea No 1, a soft white moldy medallion covering a smooth and creamy paste, comes in individually wrapped 4.23 oz cakes. This beautiful and delicate cheese is a work of art in itself, made from Alpine goats raised by the Santa Gadea family. The cheese is creamy, rich, and smooth with a multi-dimensional flavor that lingers on the palate.
This wonderful little goat’s milk cheese is perfect served at room temperature as part of a cheese plate, in a salad, or as an appetizer. So adorable we just want to take it home with us.
Caña de Cabra is a fresh and creamy soft-ripened goat’s milk cheese that is full of bright flavor. It comes in a long log with a soft edible rind on the outside. The cheese matures from the outside in so the part of the cheese with the most flavor is closest to the rind. We suggest you pull off the rind and taste the interior first then taste the cheese along the rind.
Caña de Cabra has a fresh and tangy flavor with a light citrus finish that balances the rich creaminess of the cheese. The cheese is bright white, and creamy but dry and compact. This Spanish cheese is very similar to the French Boucheron. Our new Caña de Cabra is made by a company with over 20 years of experience making cheeses. It is perfect for salads, and complements vegetables, dry fruits, oils and vinegars. It is often presented sliced into thin rounds with a simple salad, fried or baked in a pastry and crumbles well to top off any dish or tapas.
THERE’S ANOTHER SHEEP’S MILK CHEESE IN TOWN! Pata de Mulo (mule’s hoof in Spanish) is a distinctive cheese made from raw sheep’s milk and aged for 3-4 months. The origins of this cheese date back to the middle ages when shepherds traveled across the mountains of León, Spain for months carrying this resilient cheese in their packs. Its recipe was lost for many years until it was recently recovered through painstaking research and now is available here in the United States for the first time.
La Moldera Real, the maker of this cheese, uses only traditional methods to bring us artisanal cheeses made from three simple ingredients; milk from their own herd of sheep, rennet, and salt. Pata de Mulo is smooth and firm and has a clean and developed flavor typical of sheep’s milk cheese. It has a touch of sharpness that dissipates over time giving way to notes of dried fruit. The lightly compacted paste forms an oval cylinder with a natural, grayish rind. The interesting oval shape offers an interesting compliment to a cheese plate or salad.
Take a bite of this cheese and you’re taking a bite of history!
PRIZE WINNING SEMI-CURED CAMERANO CHEESE is made with 100% natural ingredients and traditional methods; the natural rind, flavored by the greenish brown naturally occurring molds native to la Rioja, is rubbed with olive oil during aging and cotton cloths are used to mold the cheese, just as it was 700 years ago. At the end of curing, each cheese is brushed and bathed one last time in olive oil giving the cheese a unique appearance.
Goats that feed on natural pasture from the highlands of la Rioja, traditional production methods, and centuries of history all combine to produce an exceptional, full flavored and intense cheese with a lightly lactic flavor. Camerano cheese, is available in limited quantities in the U.S.A. and would make an exclusive and unique addition to any menu.
Queso los Cameros, named for a mountainous area in La Rioja Spain, is a family owned company dedicated to making the traditional cheeses of the area naturally and using time honored techniques. The cheeses from this region derive their personality from the land itself. It is a region characterized by extreme weather; frigid winters, hot summers, and little rain. Yet, the goats that provide the milk for this cheese thrive, and the result is an excellent and incomparable cheese.
AGED RAW GOAT CHEESE This delicious aged cheese is firm with an edible rind and provides the tanginess you expect from pure goat’s milk in a cheese that has a firm and satisfying bite. The rind retains the look of the baskets that have been used to cure these cheeses for hundreds of years and when cut open, reveals a dense cheese that is creamy white in color. The Aged Raw Goat Milk Cheese is made from the free range goats of Malaga, located in the Andalusian region in Spain’s Southern coast.
PEDRO XIMENEZ GOAT CHEESE is a smooth, semi-soft cheese from Malaga on the Southern coast of Spain. It is made from pasteurized pure goat’s milk and is bathed in Pedro Ximenez wine as it ages for four weeks. The resulting aromatic cheese has a sweet, slightly salty flavor and an edible wine-colored rind. It is an award winning cheese that provides a unique flavor experience, perfect in salads or paired with a semi-dry or sweet wine.
ROSEMARY RAW GOAT is the product of one of the most artisan processes that exist in the world of cheeses. We are talking about cheese from raw goat milk, so it retains all the benefits of traditional milk, prior to the pasteurization process (vitamins and proteins). Its external appearance is reminiscent of the mountains inside the region of Valencia, where this goat cheese is produced with the organic milk from the Cheeses co-op of Catí. Dressed with a thin layer of rosemary, each cut gives a soft aroma that balances the strong characteristic flavor of goat.
SOLEX CABRA VERDE, this medallions of young goat cheese in extra virgin olive oil are produced in southern Spain and have been awarded by the government of Spain as the best 2009 organic cheese. Is completely handmade, organic and sustainable. All ingredients are unique from the region: organic pasteurized Payoya goat’s milk, Extra Virgin Olive oil, vegetal spices from the region, such as thyme, basil and dried tomato. The curation time of this cheese is very short, about three days, before they bathe it in oil inorder to get a fresh texture on the palate, creamy and full of flavor and spices notes, with enough personality to be enjoyed alone or in salads.
CHARDONNAY VINEGAR by OMED is a artisan product who has chosen an excellent white wine Chardonnay for its elaboration. Made with the traditional method Schutzenbach has aged for 12 months in French oak barrels and getting that special unique flavor that gives a careful and slow maturation.
Very few vinegars go through this stage, only those whose aim is to achieve perfection and maximum subtlety of white wine vinegar. The acidity, nuances and the perfume that appears, make this vinegar, one luxury available to us. Find all details here!
COUPAGE EVO by OMED, The extra-virgin olive oil Selection by OMED, is composed of three specially selected olive varieties: Arbequina, Hojiblanca and Picual. Balanced flavor due to mixing of varieties of olives, while a bit more spicy. This oil can be used in both, raw or fried and cooked in, according to their tastes.
For breakfast: this oil is specially recommended for use on toast with salt or honey, because of its spicy flavor. For lunch: very suitable for fish or grilled meats. For dinner, in salads with tomatoes and cured cheeses as the Senorio de Montelarreina. Find all details here!
THE ARBEQUINA EVO by OMED, is characterized by its fruity flavor and aroma. Taste and odor reminiscent of apple and green plantain. We recommend using this oil in raw, although its use in fried or cooked. For breakfast: toast with tomato. For lunch: highly recommended for fish. Once it’s cooked the fish, either baked or in pan, put around 15 ml of Arbequina EVO. For dinner: oil widely used in all types of salads, especially tropical salads with avocado and pineapple. We can also use this oil with all kinds of vegetables, for example with asparagus. Find all details here!
TREASURES FROM THE CANTABRIAN SEA: Since 1891, the family company ORTIZ, located in the Basque region of Spain, have caught their products from the Cantabrian sea, such as Bonito del Norte (White Tuna) and Anchovies. Bonito del Norte from Ortiz is line-caught to prevent fish from being bruised and maintain the highest quality and sustainable fishing methods. The tuna loins are hand-packed and left to mature for at least two months before they are sold. Find all details here!
FERMIN JAMON SERRANO – BONELESS In Spanish, “Serrano“ means “from the mountains“ – where the hams are traditionally air-cured for a minimum of 12 months. This premium artisan Serrano from the same producer as the famous Iberico ham is aged for 24 month. It comes from the mountain town La Alberca and contrary to other imported Serrano, the pigs have spent much of their lives outdoor on Spanish pasture land. Cured by artisan method in natural climate, this develops the most delicate flavor. Find all details here!
OLIVE MANCHEGO – SHEEP’S MILK CHEESE Region: La Mancha / Maturing time: 3 months Though still presents the typical alfa-grass rind of the Manchego’s, the Olive Manchego has a semi-soft ivory inside paste inlayed with slices of naturally Spanish black olives. Really mild and lactic aroma combined with a slightly sweet flavor enhanced with clear tones of walnut. Find all details here!