Rich with buttery flavor balanced by bright acidity and nutty undertones. A smooth-textured cheese made with Castellana and Merino sheep’s milk. Think tangy Manchego.

Suggested wine pairing: Spanish white blend based on Verdejo or Viura.

Cordobes Mitica

Do you remember what old school Roquefort tastes like? Of course you don't—it achieved AOC status 95 years ago and has been made in a highly regulated fashion ever since. But before that, Roquefort was often made with mixed milk. And that's what Mons has done with 1924 Blue, a wheel that's made with the milk of both cow and sheep and tastes the way Roquefort traditionally did. What is that taste, exactly? In texture, it's dense and smooth. In flavor, it's sweetened condensed milk and light minerality up front, with a bacony finish that carries a trace of cracked black pepper. This is blue cheese the way it used to be.

1924 Bleu

Herve Mons

El Trigal Manchego is named for the Spanish region of La Mancha, also home of Don Quixote. The cheese is produced in the La Mancha region from pasteurised sheep's milk. It has a black gray or buff coloured rind with a crosshatch pattern, the paste colour is stark white when young, becomes yellowish as it ages. The fully aged cheese is usually smeared with olive oil and surface mould is removed. The cheese has holes throughout the paste with a mild, slightly briny, nutty flavour. It is sold at various stages of maturity: at the age of 13 weeks it is described as curado (cured) and, when over three months old it is referred to as viejo (aged). There is a peppery bite to cheeses that have reached a great age. It is best known of a series of sheep's cheeses and is similar to Zamorano, Cadiz, Calahora or Castelleno.

El Trigal Manchego

A multi-award winning semi-hard cow's milk cheese from Beecher's of US, has a nutty flavour and creamy finish. A carefully matured cheese for 15 months is great for the cheese board or put it in the omelet or frittata.

Flagship Block

Beecher's

This 100 day aged cheese is a blend of cow, sheep and goat’s milk from La Mancha; prior to 1985, it was also considered a Manchego cheese.

Though the texture and appearance are similar to Manchego, the flavor exhibits characteristics of all three milks. It is rich and buttery and finishes with a perfect balance.

Campo is always made with a minimum of 40% goat and sheep milk, giving it more flavor.

It recently won Bronze in its category at the 2015 World Cheese Awards.

Campo De Montalban

St Illtyd is a mature creamy cheddar with white wine, garlic and parsley from Abergavenny in Wales.

There's a whole lot of serious flavour going on here. St Illtyd is strong but soft and mellow with the distinct warmth of garlic and a zing of wine and herbs, all wrapped on black wax. Eat one mouthful and you just have to try another. And another. And then maybe one more.

Saint Illtyd

Abergavenny Fine Foods

Kerrygold Kilaree is creamy and has a fantastic nutty flavor that has a great bite. For some, this may not be sharp enough for a cheddar, but it has plenty of flavor to stand on its own in a grilled cheese.

Dee

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