Queso de Mano was Haystack Mountain's first raw milk cheese. It is inspired by a small, Spanish rustic cheese Jim Schott tried in Spain. This natural rind, aged cheese with a semi-firm texture is aged for 4-12 months, during which it is allowed to develop toasted almond and earthy notes. Queso de Mano is an excellent domestic stand-in due to its textural and flavour similarities with Spanish and Italian cheeses.
Grate it over eggs, pasta, or salads, or melt in sandwiches. Enjoy the cheese with Hefeweizen or light-to-full-bodied red wines.
Queso de Mano has won many awards; the most notable ones were at the American Cheese Society 2003, 2004, 2006, 2008, 2011, and 2013 competition.

Queso de Mano

This hardy cheese from France couldn't be more different from its neighbor Camembert more. Looking like a cratered, dusty cannonball, Mimolette is infamously difficult to open for its super-hard, craggy countenance. Inspired by Dutch Edam, it has since gone in a unique direction; the appearance and floral aroma of the rind is the work of tiny mites, specially evolved to cheese. The French call them tiny affineurs for their important role in the aging process. Its electric-orange paste has sweet, caramelized depth and smooth, fudgy finish, maybe a little Calvados will help you forget about the bugs.

Mimolette

Isigny Ste Mère

Torta del Casar PDO is a Spanish cheese made from raw sheep’s milk in the Extremadura region, near the Portuguese border. Named after Casar de Cáceres, its city of origin, the shepherds who made the cheese used to call it ‘atortao’ because it was shaped like a cake or ‘torta’. Torta del Casar is a very rare cheese since it is made from the milk of Merino and Entrefina sheep that yield very low milk and it takes a herd of sheep to make 1 kg of the cheese.
Torta del Casar is a vegetarian produce coagulated with cardoon, a wild thistle which adds a slightly bitter note to the rich and slightly salty tasting cheese. The cheese is aged for at least 60 days upon which it develops a semi-hard, yellow to an ochre crust and a soft, spreadable, creamy, almost runnier paste. Its insides are yellowish in colour and the aroma is very unique. Torta del Casar should be enjoyed as an appetizer or a dessert, spread on bread with a glass of dry, red wine.

Torta del Casar

Laura Otero

From the family of Drunken cheeses, Ubriaco is aged in the pomace from Prosecco production which imparts a beautiful wine aroma and a very pleasant slightly boozey flavour towards the rind.

Ubriaco al Vino Blanco

Ivory and a touch darker of the smoky process

Nuria M. Rubio

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