Our monthly cheese journey continues a little late with April’s selection: Spanish cheeses. One seasonable night in April, we collected a few friends and gathered together in front of a plate of cheese, and a classic cheese-inspired movie, Hellraiser. (Disclaimer: Hellraiser really has nothing to do with cheese, but it does have everything to do with me trapping people on my couch and making them watch it with me. #FavoriteHorrorMovieOfAllTime)
(I promise the Hellraiser dad jokes will hereby cease. Come along, we have such cheese to show you!)
The first cheese on the chopping block was the Young Mahon. This is a cow’s milk cheese that has been rubbed with olive oil and paprika. The result is a perfect blend of salty and creamy, almost reminiscent of a Swiss in texture and flavor.
Finally, we explored the further regions of Spanish cheese, with the Spanish blue, a very creamy, salty, and lightly stinky cow and sheep’s milk cheese. While the verdict on blue cheese is always a difficult one – angel to some, demon to others – we loved this selection.