Pecora Rossa

Caseificio dell'Alta Langa

Garrotxa is a traditional goat's milk cheese produced in the Garrotxa area of Catalonia in Northern Spain. It was almost extinct when some young cheesemakers revived it in 1981. Since then it has become a popular cheese among artisanal cheesemakers.
Garrotxa is a semi-hard, aged or young cheese with a soft paste and a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mold coating that lends it a woody aroma, although it is best not eaten with the cheese. The flavour is reminiscent of damp earth underlined by slightly nutty & herbal essences. Its milky, delicate taste is not at all typical of a goat’s cheese. Garrotxa pairs well with crusty country bread, nuts and is best served with white wines such as a Catalonian Priorat, Pinot Gris, Verdejo, or Chardonnay.

Garrotxa

Produced by Landaff Creamery in New Hampshire, Landaff is a mild, semi-hard cheese made from raw cow's milk. A natural grey rind coats a paste that is the colour of butter and tastes moist & mild, tangy with a clean finish and fragrance to match.
Designed after traditional Welsh Caerphilly, this open, buttery textured cheese melts beautifully and is an excellent addition to any cheese plate.

Landaff

Jasper Hill Farm

Dehesa De Los Llanos - Media Curacion is an artisan Manchego Denominacion de Origen (D.O.) cheese made with raw milk from the Manchego sheep bred on the Dehesa de Los Llanos estate. It is characterized by its ivory white paste, creamy friable texture, and clean aroma with toasted and nutty hints. Cured for at least 3 months, the extraordinary cheese is instantly recognizable from its olive oil brushed natural rind that has no colourings or additives added in its production process.
This artisan cheese is a celebrated medal winner at the 2007, 2010, 2013 and 2014 World Cheese awards.

Dehesa De Los Llanos - Media Curación

Dehesa de los Llanos S.L.

Almnäs registered Wrångebäck Sweden way back on April 8, 1889, making it the oldest registered cheese brand in Sweden.
Every cheese wheel weighs about 10 kilograms and bears the imprint, 'Wrångebäck Sweden'. Until 1961, the rind was waxed, but today it is washed with salt water in the same way as Almnäs Tegel.
Wrångebäck has a slightly tangy aroma with a grassy-milky scent of a warm cow barn. It has a wonderful, slightly tart, complex umami flavour perfected by smooth, dense, and creamy mouthfeel. The cheese is aged between 18 and 30 months.

Rachel Spiro

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