Spanish Cheeses

Spain, like France and Italy, has been producing certain cheeses in the same way for more than a thousand years. Quality cheese production is taken seriously and there are currently 13 cheeses with Denominations of Origin in Spain. The Spanish eat cheese every day, whether it is by itself, or with bread, as a tapa, or as a dessert. Because of the variations in climate and geography, as well as culture, each region of Spain produces several varieties of cheese. Each cheese has its own unique characteristics that affect the finished product, such as the type of milk, the production process, the history or traditions and the aging or curing process.
Black Pearl Epicure has a wide variety of these amazing cheeses.

Queso Majorero (Canary Islands, goat milk, aged 2 months) Made on the island of Fuerteventura which lies 100 km off the coast of Africa, the tradition of this cheese stretches back thousands of years. Made only using rich aromatic Majerero goat's milk this cheese is matured with a natural rind. It has a distinct goat flavour that is slightly tart and becomes stronger and more pronounced as it ages.

Queso Valdeon (Leon, cow/goat milk, 3 months) The rind of Valdeon is rough, sticky, speckled with blue moulds, and wrapped in sycamore leaves. Distinctly spicy, but not strong, and flavoured with a touch of salt, it has an elegant aftertaste.