{"title":"Spanish Cheese","description":"\u003cp\u003eSpain’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.\u003c\/p\u003e\n\u003cp\u003eMurcia 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.\u003c\/p\u003e\n\u003cp\u003ePour something with a little body — Rioja, fino sherry, even a Basque cider — and most of this section comes alive.\u003c\/p\u003e\n\u003cp\u003eCut to order in Beverly Hills and shipped cold to 48 states.\u003c\/p\u003e","products":[{"product_id":"manchego-6-month","title":"El Trigal Manchego Aged 8 Months","description":"\u003cp\u003eEl Trigal Manchego is made by the Corcuera family in La Mancha, Spain, from raw sheep's milk and aged at least eight months in their cellars. It is a DOP cheese, which means the milk has to come from Manchega sheep grazing the high plains of La Mancha and the recipe has to follow the rules that have been written down for generations.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a slight oily sheen from the sheep's milk fat. On the palate it leads with butter and toasted almond, then pulls into a savory, nutty middle with a quiet lanolin note underneath. The finish is clean and mid-length, with a gentle tang that reminds you this is sheep's milk and not cow. Eight months is a nice middle window, enough age to build real flavor and concentration without the sharp bite of the longer-aged wheels.\u003c\/p\u003e\n\u003cp\u003eThe distinctive crosshatch pattern on the rind comes from the woven esparto grass molds the cheese was traditionally pressed in, a detail that hasn't changed in centuries. This is a proper, honest Manchego, the version you reach for when you want the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673213984937,"sku":"10001252","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/AgedManchego.jpg?v=1763394876"},{"product_id":"manchego-8-month","title":"Manchego Aged 6 Months","description":"\u003cp\u003eThis is a six-month Manchego from Quesos Artesanos in La Mancha, Spain, made from the milk of Manchego sheep and protected under the DOP. The Corcuera family behind it were instrumental in establishing the Denominación de Origen for Manchego, so this is about as honest a version of the recipe as you can find.\u003c\/p\u003e\n\u003cp\u003eAt six months the paste is firm and pressed, pale ivory, breaking into clean slabs under the knife with a fine grain running through it. On the palate it leads with butter and toasted almond, then opens into the fruity, slightly grassy pull that only Manchego sheep's milk gives you. There's a quiet lanolin note underneath, more pasture than barnyard, and the finish stays sweet and clean.\u003c\/p\u003e\n\u003cp\u003eThis is the sweet spot for Manchego if you want flavor without the bite of the longer-aged wheels. Still moist enough to slice generously, still mellow enough to put in front of anyone, and unmistakably the real thing.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673214083241,"sku":"10001253","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Manchego_48ee5d88-8d45-45da-826c-aab082593eaf.jpg?v=1763344589"},{"product_id":"romao","title":"Romao (Manchego with Rosemary)","description":"\u003cp\u003eRomao is a sheep's milk cheese from Castilla-La Mancha in Spain, made in the Manchego tradition and then taken in a direction all its own. After the wheels are shaped and salted, the rinds get rubbed with Iberian pork lard and packed with fresh rosemary, then sent to the caves for about eight months.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, the pale ivory color you'd expect from aged sheep's milk, breaking into clean slabs with a slightly oily edge where the lard cure has worked its way in. On the nose, the rosemary is unmistakable, piney and herbal and very fresh. On the palate it leads with the buttery, faintly nutty character of aged sheep's milk, then the rosemary lifts the finish into something green and aromatic, never bitter, never harsh.\u003c\/p\u003e\n\u003cp\u003eThe lard-and-rosemary cure is the calling card here. Eight months in the cave is long enough for the herbs to perfume the paste from the rind in, but not so long that the cheese dries out or the rosemary takes over. It sits right in the sweet spot between a classic Manchego and something more aromatic, and it's a real conversation piece on a board.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673229287593,"sku":"10001256","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/PeasThankYou1.jpg?v=1767198074"},{"product_id":"valdeon","title":"Valdeon","description":"\u003cp\u003eValdeón is a blended cow's and goat's milk blue from the Picos de Europa in Castilla y León, Spain, with IGP protection tying the recipe to its mountain home.\u003c\/p\u003e\n\u003cp\u003eThe paste is semi-soft and a little fudgy, with blue veins running heavy through a pale ivory body. Wheels are pierced young so the Penicillium roqueforti can breathe through the cheese, then wrapped in sycamore leaves and tucked into the cool, humid caves of the region for a couple of months. On the palate it opens with a buttery, salt-forward entry, then the blue veining kicks in with a confident peppery bite that pulls back into a long, savory finish. More assertive than a Gorgonzola Dolce, less feral than a Cabrales, sitting right in the sweet spot for someone who wants a serious Spanish blue without going all the way to the deep end.\u003c\/p\u003e\n\u003cp\u003eThe leaf wrap is the giveaway on the counter and part of why this cheese is worth knowing, it keeps the paste moist and gives the rind that mottled, foraged look that says mountain cheese before you've even cut into it.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673230368937,"sku":"10001429","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/valdeon.jpg?v=1744804161"},{"product_id":"miticana-de-cabra","title":"Cana de Cabra","description":"\u003cp\u003eCana de Cabra is a soft-ripened goat's milk cheese from Murcia in southeastern Spain, shaped into a long log and finished with a thin bloomy white rind. It is Spain's answer to the French Bûcheron recipe, made with pasteurized goat's milk and aged for about three weeks before it ships.\u003c\/p\u003e\n\u003cp\u003eThe paste is bright white and soft, with a pronounced cream line right under the rind and a slightly chalkier, more lactic core in the center. On the palate it leads with that classic goat's milk tang, buttery and a little lemony, then picks up a soft mushroom note from the rind on the back end. The finish is clean and short, more refreshing than funky, which is what makes this such an easy entry point for people who think they don't like goat cheese.\u003c\/p\u003e\n\u003cp\u003eThis is the cheese to reach for when you want goat character without any of the sharper, gamier edges. Slice it into thick coins for a board, melt it onto toast with a drizzle of honey, or warm a piece and drop it onto a salad with bitter greens. It sits right in the sweet spot between fresh chèvre and a more aged bloomy goat, and it punches well above its price tag.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673235021993,"sku":"11275","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RulodeCabra.jpg?v=1763332114"},{"product_id":"tres-leches","title":"La Gruta Tres Leches","description":"\u003cp\u003eLa Gruta Tres Leches comes out of Castilla y León in northern Spain, a semi-hard wheel built from three milks, sheep, cow, and goat, pressed together into a single paste. The name says it plainly: tres leches, three milks, each one doing its job.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pale, cuts in clean slabs, and carries a buttery weight from the sheep and cow milk with a quieter goat tang threading through the back end. What sets this one apart is the affinage: the wheels are hand-massaged with olive oil throughout aging, which keeps the rind supple and works a savory, almost fruity note into the outer paste. You taste it as a light brown-butter pull on the finish, with a soft milky sweetness underneath.\u003c\/p\u003e\n\u003cp\u003eThree-milk Spanish cheeses are a small category, and the olive oil treatment puts this one in its own lane. A nice option for anyone who already loves Manchego and wants to see what happens when you bring cow and goat into the room.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45673235120297,"sku":"10001387","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-la-grunta-tre-leches.jpg?v=1744804374"},{"product_id":"zamarano","title":"Zamarano Marques del Castillo","description":"\u003cp\u003eZamorano is a raw sheep's milk cheese from Zamora, in Castilla y León in northwestern Spain. It's a DOP cheese made in the same family as Manchego, but with its own personality — denser, a little more savage, the kind of aged sheep that long-time Manchego drinkers eventually graduate toward.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife. On the palate it opens with toasted hazelnut and brown butter, picks up a savory, lanolin-laced depth through the middle, and finishes long with a quiet sweetness underneath. There's a faint pepperiness on the very back of the tongue that builds slowly as you keep eating. The natural rind, traditionally rubbed with olive oil during aging, gives the slices cut closest to it an extra savory pull.\u003c\/p\u003e\n\u003cp\u003eThis is one of those Spanish sheep cheeses that rewards a slow plate. Cut it thick, let it warm up a few minutes, and pay attention to what the finish does.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default","offer_id":45673235939497,"sku":"12833","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_5714.jpg?v=1744804376"},{"product_id":"truffle-manchego-1","title":"La Lavenda Queso de Oveja con Trufa - Truffle Manchego","description":"\u003cp\u003eFrom La Lavenda in La Mancha, Spain, this is a sheep's milk Manchego-style cheese with real black truffle worked through the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and pressed, dense and a little oily the way good sheep's milk cheese should be, breaking into clean slabs under the knife with dark veins of truffle running through. On the palate it leads with the classic Manchego nuttiness, toasted hazelnut and a quiet brown-butter pull, then the truffle opens up through the middle and lingers on the finish. Earthy, mushroomy, forest-floor truffle, not the chemically oily flavor you get in lesser truffle cheeses. It tastes like the real thing because it is the real thing.\u003c\/p\u003e\n\u003cp\u003eThis sits right in the sweet spot for truffle cheese. The sheep's milk gives it enough backbone to carry the truffle without disappearing, and the truffle is dosed honestly, so it reads as savory depth rather than perfume. One of those cheeses that wins over people who think they don't like truffle cheese.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default","offer_id":45673237971113,"sku":"10001258","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/IMG_6573.jpg?v=1744804409"},{"product_id":"campo-de-montalban-2-7lb","title":"Campo de Montalban","description":"\u003cp\u003eCampo de Montalbán is a semi-hard pressed cheese from La Mancha in central Spain, made from a blend of sheep, cow, and goat's milk. It looks a lot like its more famous neighbor Manchego, but because it uses three milks instead of pure sheep, it doesn't carry the DO and walks its own line.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and ivory, pressed in the traditional basket-pattern mold so the rind carries that classic woven imprint. On the palate it leads with earthy hay and dry pasture, then opens into a quiet fruitiness from the cow's milk and a soft tang from the goat. The sheep-milk side keeps it sweet and buttery underneath, so the whole thing reads gentle and balanced rather than sharp.\u003c\/p\u003e\n\u003cp\u003eThis is a really approachable Spanish cheese, the kind that disappears off a tapas board without anyone needing to be sold on it. Just because it's mild doesn't mean it's not flavorful, and the three-milk blend gives it a complexity you don't find in a young Manchego.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673247834281,"sku":"11274","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-campo-de-montalban.jpg?v=1744804718"},{"product_id":"drunken-goat-cabra-al-vino","title":"Drunken Goat \/ Cabra Al Vino","description":"\u003cp\u003eCabra al Vino, better known as Drunken Goat, comes from the Murcia region in southeastern Spain, where pasteurized goat's milk is pressed into semi-soft wheels and then bathed for days in local Doble Pasta red wine. That wine soak is the whole story. It stains the rind a deep purple-black and pulls a quiet sweetness into the paste.\u003c\/p\u003e\n\u003cp\u003eThe interior is bright white, smooth, and supple, slicing clean without any of the chalk you sometimes get from younger goat cheeses. On the palate it leads with a soft, buttery goat-milk character, then opens into a gentle fruity sweetness from the wine before finishing with a clean lactic tang. There's none of the barnyard funk people sometimes brace for with goat cheese, which is why this one converts skeptics.\u003c\/p\u003e\n\u003cp\u003eIt's a DOP cheese, so the recipe and region are protected. Cabra al Vino sits right in the sweet spot for an everyday board cheese, mild enough to lead a plate, pretty enough on the cut to anchor one. The purple rind against the white paste is one of the most striking slices in the case.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45673251471529,"sku":"10001171","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-drunken-goat.jpg?v=1744804748"},{"product_id":"garrotxa","title":"Garrotxa","description":"\u003cp\u003eGarrotxa is a pasteurized goat's milk cheese from Catalonia in northeastern Spain, named for the volcanic Garrotxa region in the Pyrenean foothills. The recipe was nearly lost in the mid-20th century and revived in the 1980s by a group of young Catalan cheesemakers, and it's become one of the defining modern Spanish goat cheeses.\u003c\/p\u003e\n\u003cp\u003eThe wheels are pressed and aged about two months, long enough to develop a gray-blue natural mold rind and a firm, ivory paste underneath. The texture is semi-hard but still pliable, slicing clean and breaking with a slight give. On the palate it leads with a gentle goaty tang, then opens into hazelnut and walnut through the middle, with a quiet herbal note from the rind and a whisper of white pepper on the finish.\u003c\/p\u003e\n\u003cp\u003eWhat makes Garrotxa worth reaching for is the balance. It's a goat cheese for people who think they don't like goat cheese, and it's a nutty cheese that still tastes like the animal it came from. Right in the sweet spot.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":45833134768297,"sku":"10001206","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cheese-garrotxa.jpg?v=1744804787"},{"product_id":"cabrales-lbs","title":"Cabrales","description":"\u003cp\u003eCabrales comes from the Asturias region of northern Spain, a DOP blue made from a blend of raw cow, goat, and sheep's milk depending on the season. The wheels are aged in natural limestone caves in the Picos de Europa for two to four months, where the airflow and humidity let Penicillium molds develop on their own without any needling.\u003c\/p\u003e\n\u003cp\u003eThe paste is loose and crumbly, breaking into chunks rather than slicing clean, shot through with deep blue-green veining that runs all the way to the rind. The aroma is strong and cavy, and the flavor is bold, with a pronounced piccante bite at the back of the palate, a salty edge, and a long finish that sticks with you.\u003c\/p\u003e\n\u003cp\u003eThis is one of the more intense blues in the case, in a class of its own among Spanish blues.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731072573609,"sku":"12206","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/cabrales4-valfriu-bueno_1.jpg?v=1745858923"},{"product_id":"la-dama-sagrada-lbs","title":"La Dama Sagrada","description":"\u003cp\u003eLa Dama Sagrada, the Sacred Lady, is a raw Murciana goat's milk cheese from Spain, aged at least six months to land in that hard, savory register where the paste tightens up and the flavor concentrates.\u003c\/p\u003e\n\u003cp\u003eThe paste is dense and firm, pale ivory, breaking into clean shards under the knife with the occasional crunch of protein crystal from the long aging. On the palate it opens with a real sweetness, almost caramel and toasted coconut, then pulls into toasted hazelnut and a savory grassy depth through the middle. The finish lifts with that distinctive goat's milk tang, a gentle bite that keeps the sweetness honest and lingers well past the swallow.\u003c\/p\u003e\n\u003cp\u003eSix months in, this is right in the sweet spot. Long enough to develop the caramel and the crystals, young enough to still carry the fresh goaty lactic note that sets it apart from a sheep's milk Manchego. A serious aged goat cheese for anyone who thinks goat cheese only means fresh chèvre.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":45731316727977,"sku":"10001232","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/LaDamaSagrada.jpg?v=1767466751"},{"product_id":"queso-oveja-en-barra-lbs","title":"Queso Oveja en Barra","description":"\u003cp\u003eQueso Oveja en Barra is a Spanish sheep's milk cheese pressed into a loaf, or barra, made for clean, even slices off the block. The paste is firm and pale ivory, dense and slightly grainy, breaking into clean wedges under the knife and softening just a touch on the tongue. The flavor leads with a mild, sweet-cream sheep's-milk note, opens into toasted almond and a gentle browned-butter pull through the middle, and carries a quiet lanolin-edged savoriness underneath. The finish is clean and savory, the sheep's-milk sweetness fading slowly without going sharp.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731337699497,"sku":"8427298003605","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/OVEJA-BARRA1.jpg?v=1745867335"},{"product_id":"rulo-de-cabra-caprichevre-spanish-goats-log-lbs","title":"Rulo de Cabra","description":"\u003cp\u003eRulo de Cabra is a Spanish pasteurized goat's milk log with a thin bloomy white rind, made in the style of the classic French bûche but with a clean, Iberian accent. The shape gives it a lot of surface area, so it ripens from the outside in, the paste right under the rind turning soft and creamy while the center stays a touch denser and brighter.\u003c\/p\u003e\n\u003cp\u003eOn the palate it leads with a bright lactic tang, fresh cream and a little yogurty pull, then settles into a gentle mushroomy note from the bloomy rind. It's not a stinky goat cheese, more the approachable, fresh-milk side of the family, soft and mousse-like at room temperature with a clean finish.\u003c\/p\u003e\n\u003cp\u003eSlice it into thick coins for a salad, warm it briefly and let it slump over toast, or just lay a few rounds on a board with honey and figs. A versatile goat log that earns its place at the lighter end of a cheese plate, right where freshness and a little rind character meet.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":45731342287017,"sku":"891724008515","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/https_cdn.shopify.comsfiles1066760278185filescomingsoon_2f3fa5ef-0c5b-4a15-b899-9c1c4a7b7ee1.png_v_1736262476.jpg?v=1755104012"},{"product_id":"idiazabal-smoked-lbs","title":"Idiazabal","description":"\u003cp\u003eIdiazabal is a hard raw sheep's milk cheese from the Basque Country and Navarre in northern Spain, named for the village of Idiazabal and protected as PDO. Traditionally made from the milk of Latxa and Carranzana sheep, this is one of the great old-world sheep cheeses of the Pyrenees and the kind of cheese that anchors a Spanish board.\u003c\/p\u003e\n\u003cp\u003eThe paste is pale yellow, firm and compact, breaking into clean dense pieces under the knife. On the palate it leads with toasted hazelnut and brown butter, then a layer of beechwood smoke pulls through the middle, with a quiet sweetness and a soft tang underneath from the raw sheep's milk. The natural rind is smooth and yellowish-brown, carrying the smoke closest to the surface where it's most concentrated.\u003c\/p\u003e\n\u003cp\u003eThe smoking is what makes this cheese its own thing. Where many aged sheep's milk cheeses lean nutty and salty, Idiazabal adds a clean woodsy character that lingers well past the swallow. Right in the sweet spot for anyone who already loves Manchego and wants to go further into the Basque side of the Pyrenees.\u003c\/p\u003e","brand":"Peacock Cheese","offers":[{"title":"Default Title","offer_id":46019389685929,"sku":"10001226","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/267.jpg?v=1751483303"},{"product_id":"rabel-rosemary-sheeps-milk-lbs","title":"Rabel Rosemary Sheep's Milk Manchego","description":"\u003cp\u003eRabel is a rosemary-coated sheep's milk cheese from La Mancha, Spain, made in the style of a traditional Manchego. The paste is firm and dry from at least six months of aging, the kind of wheel that flakes into shards under the knife rather than slicing clean.\u003c\/p\u003e\n\u003cp\u003eOn the palate it reads exactly like a properly aged Manchego, toasted and savory with that quiet lanolin sweetness sheep's milk gives you when it's had real time in the cave. The rosemary coating is the move that sets this one apart, a piney, aromatic kick on the finish that lifts the whole thing and makes it feel right for late summer and early autumn eating.\u003c\/p\u003e\n\u003cp\u003eThis is a fun wheel, especially for anyone who already loves Manchego and wants to see what a herbal coating does to the formula. The rosemary scent is on the rind itself, so every shard pulls a little of that aroma through, and the cheese underneath holds its own as a serious aged sheep.\u003c\/p\u003e","brand":"La Espanola Meats, Inc.","offers":[{"title":"Default Title","offer_id":46447821095081,"sku":"17146","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/RabelRosemary.jpg?v=1767469104"},{"product_id":"manchego-artequeso-anejo-10-12-months-lbs","title":"Manchego Artequeso Aged 10-12 Months","description":"\u003cp\u003eArtequeso is a family operation in Villarrobledo, in the heart of Castilla-La Mancha, working with milk from local Manchega-breed sheep. This wheel is aged 10 to 12 months, which sits right in the sweet spot for a Manchego DOP — long enough to develop real character, young enough to keep moisture and elegance in the paste.\u003c\/p\u003e\n\u003cp\u003eThe paste is firm and dense, a pale ivory color that breaks into clean slabs under the knife with just a little crumble at the edges. On the palate it leads with toasted almond and a quiet browned-butter note through the middle, then pulls into a long savory finish with the lanolin and dry-grass character that's the calling card of properly aged sheep's milk. The natural rind carries the classic basket-weave pattern pressed in from the esparto grass mold, a small reminder that this recipe goes back centuries.\u003c\/p\u003e\n\u003cp\u003eManchego at this age is in a class of its own, flavorful enough to anchor a board on its own terms, balanced enough to disappear into shavings over a salad or alongside a glass of Rioja.\u003c\/p\u003e","brand":"World's Best Cheese West","offers":[{"title":"Default Title","offer_id":46839615914153,"sku":"18043","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/files\/Screenshot-2026-02-26-at-10-15-23-AM.png?v=1772129990"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/6027\/8185\/collections\/collection-spain-country-only.png?v=1781109115","url":"https:\/\/cheesestore.com\/collections\/spanish-cheese.oembed","provider":"The Cheese Store of Beverly Hills | Domenico's Foods","version":"1.0","type":"link"}