Day Three Hundred and Eighty Two - Spanish Cheeses at Graffit

Last night I had the pleasure of dining at Graffit restaurant for a joint birthday celebration -- plenty of delish inventive food, good wine, lovely conversation and an overall great time. As part of the meal we ordered a selection of three of their Spanish cheeses: Valdeon, Ibores, and Garrorxa. They had about eight different Spanish cheeses to choose from. Accompanied by a variety of homemade jams, jellies, honey, and crostini, the cheese surely didn't disappoint. The three cheeses I chose were from three distinct regions of Spain showcasing the breadth and depth of Spanish cheese production and experimentation.

Valdeon is a mixed milk blue cheese from Castilla y Leon region-- pasteurized cow and goat to be precise. Wrapped in sycamore leaves during its two to three month aging process, this is a powerful and punchy blue. Considered the more approachable cousin of Cabrales (one of the most intense blue cheeses one will find), this cheese sure is stronger, saltier, spicier, and more biting than say a Stilton or a Gorgonzola Picante. Round mouthfeel with a nice vegetal herbaceous farmstead-y notes from the sycamore leaves. Definitely not for the blue cheese amateurs!

Image courtesy of www.artisanalcheese.com

Ibores is a firm goat's milk cheese hailing from the Extremadura region of Spain. Making this cheese stand out from the crowd is the olive oil and paprika that have been rubbed on its exterior over the two month aging process. Bright ivory white interior paste is greatly contrasted with the rusty orange reddish exterior. Lactic and milky with a zesty tangy finish and a very versatile pairing partner.

Image courtesy of www.artisanalcheese.com

Garrotxa is another goat's milk cheese produced this time in the Catalonia region of northern Spanish. Coated with blue-grey mold in the exterior of the cheese to help the aging process, this is Spanish firm goat's milk cheese done right. Lactic, grassy, citrusy and milky with a snappy light crisp finish. This is the sort of cheese that would please any cheese lover, experienced or amateur. An easy pairing partner as well, this is a great introduction into Spanish cheese, apart from Manchego.