Mimolette is closely related to Dutch Edam. Mimolette, however, has a natural rind that becomes rough and pockmarked over time thanks to the work of cheese mites. The paste is a strikingly rich orange color that intensifies with age. The texture is firm, and the cheese has a caramelized, buttery, rich flavor and slight tang on the finish. The youngest varieties are mellow and supple, with flavors and texture that intensify with age. Mimolette contributes a vivid pop of color to your cheese board. 6.3 oz

Queso Manchego is the best known sheep’s milk cheese in Spain. This true, aged Manchego is made only from the milk of the Manchega sheep from La Mancha region, which is located on a vast plateau more than 600 meters above sea level. The flavor is slightly acidic and piquant, with the persistent taste of the sheep’s milk. At three months the paste is semi-firm, with a mild lactic acidity, buttery mouthfeel, and slight nuttiness on the finish. After six months of aging, the paste is firm and the nutty and savory flavors are more pronounced. 6.56 oz

From the Rias of Galicia in northern Spain comes 'pulpo en salsa gallega' - tender octopus in Galician paprika sauce.In every village across Galicia you are likely to find a 'Pulperia', a restaurant that specializes in cooking octopus. Gallegos are fanatical about their pulpo, and Conservas de Cambados has captured this expertise in this gourmet canned version. The tangy, smoky sauce is a perfect accompaniment to the tender octopus.The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. Conservas de Cambados is located close to one of Spain’s largest Rías (estuaries), known as the 'Ría de Arousa'. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest