Spanish Cheese
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Spain’s counter game is sheep, goat, and altitude. Manchego is the anchor — La Mancha sheep’s milk with that basket-weave rind — and we usually have it a few ways, from a younger, more pliable wheel up to Artequeso’s longer-aged farmhouse version, plus Romao, which gets rubbed with rosemary as it ages. Murcia sends the goat cheeses: Drunken Goat, bathed in red wine, and Cana de Cabra, soft-ripened like a Spanish answer to a Loire chèvre. Garrotxa from Catalonia is the quiet one — clean, hazelnutty, gray-rinded. Idiazabal is the Basque shepherd’s cheese, lightly smoked the traditional way. And on the blue end, Valdeón comes wrapped in leaves while Cabrales ages in mountain caves in Asturias until it really means it. Pour something with a little body — Rioja, fino sherry, even a Basque cider — and most of this section comes alive. Cut to order in Beverly Hills and shipped cold to 48 states.