A Trio of Spanish Cheeses

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Rich and buttery with a wood-smoked nutty nuance along with citrus undertones.  Made with raw sheep's milk.

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Made just 50 miles west of Madrid, this is technically a blue cheese — tangy, salty, and robust.  You'll even find hits of juniper.  In fact, that's what the word "Enebro" means.

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A firm textured cheese with a rind washed with fresh rosemary and olive oil, this cheese is then aged in an open cave for 8 months.