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The Cheese Plate
Dear fellow food-lover,

When you think of Spanish cheeses, Manchego may come to mind. However, Spain produces dozens of other complex cheeses that reflect the diversity of its geography and climate—each with its own unique dairy culture. Fittingly, Spain is set to host the World Cheese Awards in November!
Spanish Cheeses
A luscious Spanish-themed cheeseboard can complete a meal or take center stage in a tapas night. Spanish cheeses can also enhance your favorite dish with flavors that range from sharp, spicy, and smoked, to nutty, rich, and smooth. Grab a chilled Verdejo white wine or a Rioja and get acquainted with some popular Spanish cheese terms.
Mahon DOP
Presented by: Gourmet Dash 
Originally from the Mediterranean island of Menorca, Mahon is made with pasteurized cow’s milk and is aged for a minimum of three months. It has a soft texture, creamy flavor, and mild sweetness. As it ages, it hardens and becomes more robust in flavor with notes of melted butter and toasted nuts. Enjoy Mahon alongside fruit, jámon serrano, or a light red wine. 
Moncedillo Red
Presented by: Rogers Collection 
This unique cheese is made with raw Churra sheep's milk—a breed highly regarded for its quality and flavor. It is aged for 60 days, giving it a pleasantly deep flavor, yet allowing it to retain its soft inner paste. The eye-catching red outer layer is a dusting of Pimentón de La Vera (a red pepper grounded to a paste) which is popular in Spanish cooking. The combination of the paste with the pimentón gives this cheese a bold, slightly smokey and savory flavor that makes it delicious alone or with crusty bread, olives, and beer. It would be a great addition to a sunset summer picnic in the countryside.
Payoyo
Presented by: La Tienda 
Payoyo's name and its tangy, herbaceous flavor are thanks to one of its special ingredients: 85% of its milk is from Payoyo goats (the other 15% is sheep's milk). It's produced in the mountainous area in southwestern Spain's Cádiz province. Savor Payoyo at the end of the meal with a port or a robust red wine. Drizzle an aromatic herb-infused honey over it for a truly pastoral experience.
Pairing: Tomatoes
There are few things more enjoyable than a fresh, vine-ripened, picked-at-its-peak, summer tomato, and August is prime time for them! Plus, all of the cheeses above would go beautifully with one of these juicy gems.
A Behind the Scenes Adventure for Cheese Lovers in New York's Hudson Valley
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The Cheese Plate is made possible through the generous support of Emmi Roth, Gruyère AOP, Parmigiano Reggiano, FoodMatch, Gourmet–Food, and Whole Foods Market.