At a year old the texture of Spain’s most famous cheese is very hard, quite crumbly and a little rubber-like with white speckles scattered on its surface, its flavour intensely piquant and herby with a hint of sheep. Wrap and chill well to avoid the cheese getting greasy.
The lush mountainous landscape Galicia in the North West of Spain is home to this unusually shaped semi soft cheese and the origin of its name – the gentle mountains resembling ‘little tits’. With a very short maturing process this famous Spanish cheese has a beautifully mild and fresh aroma to it.
Similar to Manchego in look, taste and process, this firm cheese is made in Castilla Northern Spain from the milk of two types of sheep (Castellana and Churra). Having matured for only 1-2 months it oozes freshness and has an elastic texture. It tastes of herbs and sheep in a subtle way and has a […]
Resembling a bright orange cushion from the outside this Balearic pale yellow hard cheese is wonderfully aromatic and partially made from the milk of Friesian cows, brought to Menorca over 200 years ago by the British and named after Menorca’s capital Mahon. A taste of roasted nuts, butter and sea makes it unusually intense for […]
Spain’s most famous and popular cheese goes back thousands of years. The dry La mancha plains between Madrid and Toledo where Manchego originates and takes its name from are traditional sheep grazing land. At 5-6 months Manchego has a slightly rubbery texture. Its distinctive zig-zag patterned rind can be beige or black.
A mix of Gruyère, Emmental, white wine and kirsch, this is a brilliant shortcut to a seriously delicious fondue. Made to a traditional Swiss recipe, Emmi Fondue Pack lets you throw a fondue party on the spur of the moment as it’s so very easy and quick to make. All you need is a saucepan, […]