The DeGusta cheese hamper combines a selection of Spain's finest cheese, with each cheese coming from farms that take delicate care when creating their cheeses.
Starting with the semi-cured Manchego, which comes from pasteurised Manchega sheep’s milk and has been aged between 90 - 120 days. It's white and slightly ivory in colour and the paste is compact when cut. Its taste is lactic flavour typical of sheep’s milk. Low elasticity, with a buttery sensation.
The cured Manchego also from pasteurised Manchega sheep’s milk, has been aged between 150 - 210 days. This cheese is Ivory-yellowish colour. The paste is compact when cut and has almost no eyes. Manchego is intense and flavourful, with sweet notes and a persistent aftertaste reminiscent of dried fruit. Low elasticity, with a buttery sensation.
Pascualino is cured cheese made from raw, unpressed sheep’s milk. It has an oval shape, a whitish colour and a buttery texture. Its appearance is firm to the cut and possesses a blind paste. Its rind evokes smells of matured cream, typical of ripening rooms, intense without being strident. It offers the sweet and spongy flavours of vanilla, caramel and toffee, with overtones of honey, rose and violets. Its floral aromas come from the surroundings of the farm where it is elaborated, a landscape populated by forests of oaks, cork oaks and a multitude of herbaceous species, which provide the sheep with a 100% natural diet.
San Simon, cured cheese with a mild flavour and a great smoked aroma. With elastic paste and scarce eyes, it’s soft to the cut. Its origins go back to the Castro villages which populated the mountains of Lugo from the end of the Bronze Age. Possessing a conical shape and a waxed rind, it is elaborated with cow’s milk belonging to the Rubia Gallega, Alpine Browns and Frisian breeds, it is then smoked with birch wood, which is typical of the area. It is elaborated by a small cheesery which has won prestigious national and international awards.
Last, but certainly not least is Garrotxa. Mouldy-skinned cheese with a soft texture and an elegant, aromatic taste. Of rustic appearance, it is made in a traditional way with pasteurised goat’s milk from Murcia, it is rich, fatty and aromatic. It is a pressed and slightly salty cheese. Its rind is mouldy due to the growth of grey penicillium during its ageing. The grey penicillium neutralises its acidity, sweetening it and giving it a touch of cellar. The result is a semi- mature, creamy textured cheese with a mild taste and aroma of nuts and mushrooms.
