This week some of the things that I've bought for you are:
Produced with milk from Castilla Leon and aged in El Escorial. Firm blue. Sheep's milk. Very salty. Has a hard to describe unique taste. Do not plan on kissing anyone for a while after trying this one.
A soft-ripened pastuerized cow's milk cheese from the producer that makes the Tallegio. Has a smooth, full flavor and a powerful aroma.
Made in the mountains of Leon, Spain, this tangy cheese is made from pure Alpine goat milk. Uniquely molded into a long brick shape, the cheese is covered with a natural mold and
develops a creamy consistency over the three month aging process.