Spanish Cheeses -- Treat Yourself to Something New!

Spain has a wonderful and often quite unusual abundance of cheeses capable of opening your gastronomic senses to new and exciting flavors. We offer a unique assortment of Spanish cheeses rarely enjoyed by the American palette, and ideal for wine pairings from Albarinho to Tempranillo.

On a recent trip to Spain, our Maitre Fromager Max McCalman and I made a long overdue visit to our queso counterparts in Madrid, Mariano Sanz and Julio Carbonell. Mariano and his son-in-law Julio are the force behind the superior quality and sourcing of the Artisanal's Spanish cheese collection.

Our first visit with Mario and Julio was to the legendary cheesemaker Rafael Baez, who makes Monte Enebro, a unique and wonderful expression of goat's milk cheese and true Spanish original. Rafael ships his Monte Enebro by air to Artisanal exclusively -- it arrives to us at 21 days old, its absolute peak.

From old world to the new! We also paid a visit to Mariano's most recent venture, a cheese production facility in part of La Mancha, called El Toboso, that makes two cheeses: a Manchego (DOP), and a Queso Castellano. This cheese plant is brand new -- it was started in May of 2005. Their Manchego, El Toboso, is aged for six months and uses a very special sheep's rennet. The bright, intense flavors of citrus fruit balance well with a light nuttiness; the pleasantly moist interior creates the ideal texture.

Artisanal is proud to offer a selection of over 15 cheeses from Spain, the Balearic Islands, and the Canary Islands. From Majorero Pimenton, the striking cheese from Fuerteventura, to Menorca's tangy Mahon - not to mention a vast array of cheeses from the mainland - Spain has more culinary treasures to offer than ever. Enjoy!"

--Tyler Hawes, Artisanal

3 Spectacular Spanish Cheeses, 2 Tasty Condiments

Special Prices -- ONE WEEK ONLY!

Take a Class at the Cheese Center

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The Great Cheeses of Spain with Gerry Dawes

6:30pm-8:30pm; Wednesday, September 27

Join Gerry Dawes, "Mr. Spain," for an exciting travelogue of the great cheese regions of Spain, and a tasting tour of their truly exceptional and rare cheeses. Dawes, a renowned cheese expert and widely published photographer, will share his colorful images of Extremadura, land of the Conquistadores-Cortes, Pizarro, Balboa, and De Soto, and his stories from the homelands of some unusual and delicious cheeses. Paired with the unique cheeses will be a selection of wines from Sherry Country. The night promises to be a thrilling gastronomic journey.

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Trivia from the Cheese Caves

Question: Epoisses is one of our most popular cheeses, and the French have been making this pungent, washed-rind beauty in Burgundy since the late 1700s. Epoisses, however, is just one traditional French washed-rind cheese. What is the difference between Epoisses and Affidelice? Epoisses and Langres? How about Cap Gris Nez (new!)?

Find out in the next Artisanal e-newsletter, or find the answer on our website today!
- The Artisanal Staff

Last Time We Asked: Many fine cheeses are produced and sold with a coating of ash. Is real ash used? What is the purpose of using ash in the production of cheese?

Answer: Many goat cheeses, or chevres, are coated with a sprinkle of ash. Originally, the ash often came from oak charcoal, as was the tradition of cheeses from France's Loire Valley. Today, a recognized food grade activated charcoal ash is used which is sometimes salted and generally tasteless. For what reason would you apply ash to a cheese? First of all, it is helpful in mellowing the acidity to promote the affinage and a more delectable cheese. It also helps make the cheeses' surface more hospitable to the growth of molds that add to the complexity of the overall flavor.

Try one of these excellent ash-rind cheeses today: Bonne Bouche, Cabriflore Chevre, Coupole, or Fog Light.