Cheese Of The Month Club: Spanish Cheeses (And Hellraiser Puns)

Our monthly cheese journey continues a little late with April’s selection: Spanish cheeses. One seasonable night in April, we collected a few friends and gathered together in front of a plate of cheese, and a classic cheese-inspired movie, Hellraiser. (Disclaimer: Hellraiser really has nothing to do with cheese, but it does have everything to do with me trapping people on my couch and making them watch it with me. #FavoriteHorrorMovieOfAllTime)

Ahem. A Taste of Spain. (Or is it, a taste ofs pain??? WHICH IS IT, PINHEAD?)

(I promise the Hellraiser dad jokes will hereby cease. Come along, we have such cheese to show you!)

The first cheese on the chopping block was the Young Mahon. This is a cow’s milk cheese that has been rubbed with olive oil and paprika. The result is a perfect blend of salty and creamy, almost reminiscent of a Swiss in texture and flavor.

Next up was La Mancha’s Campo De Montalban, a delightful tri-beast cheese made from sheep, cow, and goat milks. It was firm and smooth, and a little earthy and buttery in flavor.

The third cheese was the Zamorano, a raw sheep’s milk cheese that was crumbly and savory. We had no choice but to tear this whole cheese apart!

Finally, we explored the further regions of Spanish cheese, with the Spanish blue, a very creamy, salty, and lightly stinky cow and sheep’s milk cheese. While the verdict on blue cheese is always a difficult one – angel to some, demon to others – we loved this selection.

Each cheese was quite versatile. We actually needed to slice up a second and third round because we were loving the flavors so much.

We thoroughly enjoyed our taste of Spain, and we think you would as well, no matter what’s your pleasure.