Cheese Lovers Club – March Selections
Are you a member of the Cheese Lovers Club? Check out the March selections below! If not, what are you waiting for? If you’re a Roosevelt Club member, you can join! On top of being able to taste through a thoughtfully curated flight for two as a Club member, you also have the option to add a cheese selection that will pair with your wine each month. Julie works hard to find special cheeses and spreads to accompany the selection of wine you’ll taste, and it can be ready for you any time you come in for your tasting with a reservation.
All you have to do is let us know you want in, and $20 will be automatically charged to your account on the first of the month. You will learn of new cheeses you didn’t even know existed, and have access to a discount for purchasing more through our partnership with Cheese Importers.
1) Leonora is a distinctive artisanal goat’s milk cheese that hails from the mountainous region of León in northwestern Spain.
Unlike many traditional Spanish cheeses that have been made for centuries, Leonora is a relatively modern creation. It was developed by cheesemaker Oscar Fernando Ramos Arroyo at the Alba de los Ganaderos dairy. His goal was to create a cheese that reflected the local terroir while drawing inspiration from classic French goat cheese techniques.
Flavor Profile: Primarily bright, tangy, and lemony, developing more intense, earthy, and nutty notes with maturity. The creamy, slightly acidic nature of this goat cheese demands wines with high acidity to balance the richness, like an Albariño.
Sweet Idea: Melt Leonora on toasted bread and top with strawberry jam for a sweet-and-savory treat.
Key Characteristics of Its Origin:
Region: Specifically produced in the province of León, part of the autonomous community of Castile and León.
Milk Source: It is made exclusively from the milk of Murciana-Granadina goats, a breed known for producing milk with high fat and protein content, which contributes to the cheese’s rich, “lemon frosting” texture.
Production Style: It is a mold-ripened (bloomy rind) cheese. As it ages from the outside in, it develops a signature “cream line” just beneath the rind, while the center remains dense and fudgy.
2.) Mahón-Menorca DOP Aged Reserva (often simply called Mahón Reserva) is a prestigious cow’s milk cheese from the island of Menorca, the northernmost of Spain’s Balearic Islands.
Its origin is deeply tied to the island’s unique ecosystem, which was declared a UNESCO Biosphere Reserve in 1993. The cheese was granted its Denominación de Origen Protegida (DOP) status in 1985 to protect its traditional production methods.
1. Geographical Origin & Terroir
Seaside Influence: Menorca’s small, rocky landscape is constantly swept by salty Mediterranean sea breezes. This salt air settles on the pastures where the cows graze, naturally imparting a distinctive briny, saline quality to the milk.
The Cows: While Spain is more famous for sheep and goat cheeses, Menorca has a long history of dairy cattle farming. Most Mahón is made from the milk of Frisona (Friesian) cows, which were introduced to the island during British occupation in the 18th century.
2. Traditional Production
The “Fogasser”: Artisanal Mahón is shaped by hand using a cotton cloth called a fogasser. The curd is bagged, and the four corners are pulled together, giving the cheese its signature rounded square, cushion-like shape.
The Rind: The characteristic burnt-orange rind is created by repeatedly rubbing the cheese with a mixture of olive oil and pimentón (Spanish paprika) during the aging process.
3. Aging & Characteristics of “Reserva”
To be classified as Reserva (or Añejo), the cheese undergoes a much longer maturation than the younger Tierno or Semicurado versions.
4. How to Serve
Because of its bold, piquant flavor, Mahón Reserva is traditionally enjoyed in Menorca drizzled with extra virgin olive oil and sprinkled with black pepper and tarragon. It pairs exceptionally well with robust Spanish red wines like Rioja or a fortified Madeira.