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Spanish Sampler
Spanish Sampler
Romero is coated with rosemary and has a dense, firm and pale paste with a complex flavor that has a lemony finish.
Pata Cabra is semi soft and smooth with creme fraiche and lemon notes mingled with the sweet scent of cooked milk.
La Peral has a soft, creamy paste, and a enough blue to be spicy, but not overwhelm.
Miticana, similar to the popular French Bucheron, this sheeps milk cheese is tangy, sweet and soft all at the same time.
Cured Chorizo is an intensely seasoned, hard, dried Spanish pork sausage flavored with pimenton (smoked paprika), garlic, and salt with a spicy kick.
Membrillo is a sweet, very dense jelly made from the fruit of the quince tree that has a similar to apples or pears.
Marcona Spanish almonds are a little flatter than ordinary almonds, with a richer flavor.
Pata Cabra is semi soft and smooth with creme fraiche and lemon notes mingled with the sweet scent of cooked milk.
La Peral has a soft, creamy paste, and a enough blue to be spicy, but not overwhelm.
Miticana, similar to the popular French Bucheron, this sheeps milk cheese is tangy, sweet and soft all at the same time.
Cured Chorizo is an intensely seasoned, hard, dried Spanish pork sausage flavored with pimenton (smoked paprika), garlic, and salt with a spicy kick.
Membrillo is a sweet, very dense jelly made from the fruit of the quince tree that has a similar to apples or pears.
Marcona Spanish almonds are a little flatter than ordinary almonds, with a richer flavor.
All plates are served with freshly sliced bread or crackers, $12
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