Cheese Specials


Cheese Specials

At Arrowine quality cheese production is taken seriously. Spain has built a strong history of great cheese making that rivals France and Italy. I consider them an integral part to any cheese counter.

You sense Spanish cheese immediately - the heady aromas, the intensely fulfilling textures, and the vibrant flavors of Spain's artisan cheese tradition. Different milks, a diverse terrain, and unique cheese making techniques all play a role in the subtle differences in each cheese's color, texture, and flavor. Spanish people eat cheese every day, whether it is by itself, or with bread, as a tapa, or as a dessert. Because of the variations in climate and geography, as well as culture, each region of Spain produces several varieties of cheese.

Each cheese has its own unique characteristics that affect the finished product, such as the type of milk (sheep, goat, cow or a mixture), the production process, the history or traditions and the aging or curing process.

Cheese-making in Spain is a tradition which goes back hundreds of years. However, in spite of the technical and industrial advances, the element of craftsmanship has never been lost in the production process. Of course to go with your cheese-tasting, we recommend that you choose any of the wines produced in the vineyards of Spain. You will discover an ideal combination. Spanish cheeses are an exceptional treat that everyone can afford. Why miss it? The whole month of May, celebrate Spanish food at Arrowine.

Try an Arrowine "Take and Plate Cheese & Charcuterie Platter," with a selection of Spanish goodies. Perfect addition with your next bottle of wine!

If you haven’t already seen our Tuesday Boucher Pre-Order Program look for it every Tuesday afternoon for incredible deals on Organic or Free Range meats.

 --Perry Soulos


May Cheese And Charcuterie Specials: Please see below for details.  

  • Campo de Montalban
  • Don Mariano
  • Torta del Casar D.O.
  • Monte Enebro
  • Urgelia
  • Garrotxa
  • Valdeon

Campo de Montalban
If you are thinking, "Hey that looks like Manchego!" you are not too far off. Made in La Mancha, Spain. Until 1985, this pasteurized mixed-milk cheese (cow, sheep, and goat) was considered Manchego; (Manchego is 100% Sheep milk), now it has its own name to reflect the differences between the two cheeses. Campo has the benefits of cow and goat milk in addition to the sheep milk, giving this cheese pleasant nuances in flavor reminiscent of sweet grass, milky flavors and nutty finish, too.

The flavor is also similar to manchego. However, the characters of all three milks are noticeable in Campo de Montalban. Semi-firm in texture like a Manchego, Campo de Montalban is aged for 3 months providing a slightly tangy and buttery flavor. The color of the Campo de Montalban is more straw-yellow and not as white as the Manchego, while the consistency has a tendency to be slightly oilier. It can be served as a snacking cheese or an excellent choice for serving with pasta, fruit and meats.
Regular Price $19.99/Lb. This Month $16.99/Lb.

 

Don Mariano
Goats (cabras in Spanish) have thrived on the Iberian Peninsula for as long as anyone has kept track, although it has only been in the past century or so that they have been accorded any respect among gourmets. Goats, of course, are unique for their ability to transform the meager flora of tough, arid landscapes into rich milk. The long-held notion that goats are walking garbage bins is a fallacy. They have a highly developed sense of sight, smell, and taste and a very discerning palate.

They will often eschew easy fodder on the ground in favor of tender young shoots on trees for which they must stand on their hind legs to reach, not an uncommon sight for those who have spent any time around goats. A washed rind goat milk cheese from Extremadura, this cheese has a gorgeous attractive orange rind and an aromatic bouquet . When sliced, you will find a dense texture with a note of salt tempered by a nutty sharp taste.
Regular Price $27.99/Lb. This Month $24.99/Lb.

Torta del Casar D.O
A cheese made from sheep's milk in the Extremadura region of Western Spain. It is named after Casar de Caceres, its city of origin. The milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. Torta Del Casar is a soft cheese with a dense, creamy texture and rich, sour and nutty flavors diffused with floral notes. It is aged for at least sixty days. The fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside and spreading on a baguette.

In 1999, the cheese was given protected-origin status, regulations that stipulate not only where it can be produced, but also that it can only be made with the milk of Merino and Entrefina sheep. These breeds have a low yield of milk, and it takes the milk of 20 sheep to make a 2.2-pound wheel of Torta del Casar. Torta del Casar is produced commercially today by eight family-run dairies. The best Torta del Casar is produced by a small artisan farmer who limits his production to times when milk production is determined to be just right to produce a truly unique and flavorful cheese. Only about 10 percent of the production is exported from Spain. We recommend that you try pairing this cheese with lighter crisp white wines and with soft to medium-bodied reds.
Regular Price $31.99/Lb.This Month $28.99/Lb.

Monte Enebro
Monte Enebro is handmade in Avila, Spain, by legendary cheese maker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and innoculate the logs with the same mold used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance. Monte Enebro arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish. Pair this cheese with Sauterenes or a Spanish desert wine.
Regular Price $34.99/Lb. This Month $29.99/Lb.

Urgelia (ur-HEYL-ya)
The cows that produce the milk for Urgelia graze on pastures in the Catalan Pyrenees, not far from Barcelona. Urgelia is a brand name. The cheese is made by one large cooperative, which buys milk from more than 200 farms and has helped the small farms in this remote region survive. Urgelia has the prestigious DOP (denominacion de origen protegida) status, but the DOP name is so unwieldy -- Queso de l'Alt Urgell y la Cerdanya -- that it's hardly surprising the cooperative came up with an abbreviated version for marketing purposes.

Young wheels are brined to flavor the cheese and to prepare the rind for the growth of Brevibacteria. These beneficial bacteria, added in the aging room, colonize the rind as it matures, turning it golden, sticky and aromatic. The bacteria like a moist environment, so the cheese must be washed repeatedly with brine during its 45- day maturation. The finished cheese is semi-soft and creamy, with a many tiny eyes and a uniform butter color. For a washed-rind cheese, the flavors are relatively restrained, but there is definitely some of that garlicky, meaty, verging-on- stinky character that aficionados of washed- rind cheeses love. Make it part of an end-of-dinner cheese tray with apples, grapes or pears. You could bring out a prized red wine without fearing that Urgelia will diminish it, or you could pair it with a spicy white such as an Alsatian Gewurztraminer or Pinot Gris. Beer would be another good option.
Regular Price $19.99/Lb. This Month $16.99/Lb.

Garrotxa (gah-ROTCH-ah)
This goat's milk cheese was once produced solely in the Garrotxa area of Catalonia. The Garrotxa is a little-known corner of Catalonia, between the Pyrenees and the coast. Divided by the River Fluvià into two parts - the Upper Garrotxa, a rugged wilderness of abrupt chalk landscapes, and the more fertile Lower Garrotxa, characterised by low, forested mountains and lush meadows.

The pure, white goat milk seems to have absorbed the flavor of fresh walnuts and the scent of wild herbs, while retaining the fresh crispness of young grass. It comes in gray- rinded felt textured discs that weigh about 2 Lbs each, the whole wheel kind of resembles a river stone. The interior has a bone, creamy white complexion. It has a mild flavor, nutty, with herbal hints. Garrotxa is delicious with dry cava or young fruity white wines, such as the white Albarino from Galicia.
Regular Price $29.99/Lb. This Month $26.99/Lb. 

Valdeon
Named best blue cheese in Spain's 2003 national competition, Valdeón is a rich and intensely flavored semi-creamy cow and goat milk blue from Spain that is saltier than Stilton yet less wild than Cabrales. Made in Spain's remote Valdeón Valley in the northern region of Castilla y Leon, Valdeón is wrapped in Sycamore leaves, giving it a distinctive appearance and lending to its complex flavor. The paste is ivory colored, richly veined and creamy, yet also a little gritty.

The flavor is salty, pronounced, piquant and long lasting, definitely not for wimps. Valdeon makes a pretty package with its powdery white rind peeking out behind a protective layer of sycamore leaves. It's a hearty blue that loves fresh fruit and strong red wine or sherry.
Regular Price $19.99/Lb. This Month $16.99/Lb. 



May Charcuterie Specials

In Spain, Jamón is hospitality. Jamón is Spain. There is nothing more Spanish than jamón. This country ham is a national treasure shared in Spain by all walks of life. Cured for at least a year sometime two, it has a much deeper flavor firmer texture than its closest relative, Italian prosciutto. There are many producers of Spanish hams but the level of quality can be judged by the following: The type of pig, the way the pig has been fed, the part of the pig used to make the ham, and the way the ham is cured. The hams are placed in sea salt for a brief period of time - approximately one day for every 2 LBS - and then they are strung up.

They are allowed to experience the changes of temperature as the seasons progress. The right time to eat them is when an experienced ham-master inserts a long splinter of cow bone and whiffs the jamón, like a connoisseur of wine who sniffs the cork.

  • Jamon Serrano
  • Jamon Ibérico Pata Negra
  • Conservas Ortiz
  • Matiz Gallego Sardines
  • Matiz Gallego Octupus in Olive Oil
  • Matiz Gellego Cockels (Berberechos) in Brine
  • Palacios Chorizo
  • Membrillo (Quince Paste)
  • Mitica Fig & Almond Cake (Pan de Higo Almendrado)
  • Mitica Pajarero Figs (Migos)


 

Jamon Serrano
Serrano is Spain´s delectable dry-cured ham, made from prized white pigs, serrano meaning "from the mountains". Jamon Serrano is a flavorful, natural ham, cured in the country air. This extended curing transforms the ham, imparting a deep flavor and aroma. This lengthy curing also means it is much less fatty and has a firmer bite than Italian prosciutto.

From time immemorial in the mountains of Spain, country people have rolled fresh hams in sea salt and hung them from their rafters to cure. A year to eighteen months later the jamones are ready to eat. You can serve it sliced paper-thin with cheese and olives, or use it to flavor your favorite Spanish recipes. Today, Jamon Serrano comprises about 90% of Spain's annual ham production. These hams are produced mostly by recreating the effect of traditional techniques in modern production facilities, from white pigs raised mostly on cereal grains. The hams are made from Duroc, Pietrain, Landrace or other large white pigs, which flourish throughout Europe. When compared to hams processed in other countries, however, Jamon Serrano is less moist with a consistent texture, some marbling, a purple color, and a deep ham flavor. Jamón serrano is more than a delicacy in Spain; it is a normal part of every family's life. Every tapas bar and neighborhood cafe has their own hams. During the Holiday Season there are literally hundreds of them hanging from the rafters of major food stores for the holiday shoppers.

It is unlike the smoked and salty Virginia country hams, which have to be soaked and cooked. And it is even significantly different from Italian prosciutto, which is cured for a few months with a coating of lard. The Spanish jamón serrano has distinctly more flavor, and significantly less salt than country ham and less fat than prosciutto.
Regular Price $25.99/Lb. This Week $21.99/Lb.

 

Jamón Ibérico Pata Negra
Like Vintage Champagne, Beluga caviar or Kobe beef, Jamón Iberico is the best of its kind. The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the worlds most exquisite foods - all play a part in this uniquely Spanish phenomenon. Without each ingredient the recipe is disturbed. Greatness can only be achieved with patience, skill and adherence to traditional methods. The Iberico pig commonly know as "pata negra"(or black hoof)is the direct descendant of the wild boars that roamed across the Mediterranean world. Columbus had some of them on the Santa María when he set out to discover the New World.

Jamon Ibérico is produced from Cerdo Ibérico, a pig native to Southwestern Spain and Southeastern Portugal. These pigs are much fatter and have more marbled meat than regular pink or white pigs. The pigs are free to roam the meadows of the 'dehesa'(oak pastures). During the autumn prior to their sacrifice, they are encouraged to gorge on acorns from the Holm oak and cork trees, sometimes gaining as much as a 2 LBS of weight a day. Can anything this wonderful be this healthy? Absolutely. Remember that this is a ham from an extraordinary pig who traces his lineage back to the time of the cavemen. The Cerdo Ibérico has quite a different DNA than the meat of run-of-the mill pink pigs you are used to buying. In addition, their diet of herbs, grasses and acorns are a significant factor. The composition of the fat from the Ibérico Bellota acorn finished ham is more than 55% oleic acid, a mono-unsaturated fatty acid. Only extra virgin olive oil has higher oleic acid content. Exhaustive scientific research indicates that these mono-unsaturated fats provide a positive effect on cholesterol in one's blood stream by increasing the amount of "good" (HDL) cholesterol, while decreasing the ratio of "bad" (LDL) cholesterol.

Jamón Ibérico comprises only about 10% of Spain's annual ham production. Jamón Ibérico hams are aged from 24 to 36 months and have distinct marbling, a dark purple color, and an intense ham flavor.
Regular Price $84.99/Lb. This Month $69.99/Lb.



Conservas Ortiz
Founded in 1891, Conservas Ortiz, is located in Ondarroa, a small fishing village on the northern coast of Spain, near the Bay of Biscay.

This company run by the family for five generations, specializes in developing seafood products of high quality. The excellent quality of their products is due mainly to the exclusive use of raw materials caught and landed in the port by the fishing fleet, focusing on coastal anchovy in the Cantabrian Sea and the Tuna, Albacore.


Ortiz Boquerones
Whilst on your travels in Spain or even now across Europe and the United States you have surely experimented with "tapas." If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas". Boquerones are small, fresh anchovies, like its friend the sardine, the anchovy is an oily fish, packed full of proteins and minerals, protecting against heart disease, and "good" for cholesterol. . Accompanied by crisp, fresh bread, a glass of wine or refreshing beer, they are a delight to eat. And, as with many traditional Spanish dishes which comprise the renowned Mediterranean Diet - they are extremely healthy.
Regular Price $11.99/4 oz. This Month $9.99.

Ortiz Mussels
Imported from Spain, these high quality mussels are perfect for tapas platters, or served over rice, pasta, or beans. Packed in a modestly spicy, vinegar-based Escabeche marinade, they add a boost of flavor to quick meals or snacks.

Established in 1891 by Bernardo Ortiz de Zarate of Vizcaya, Spain, the world-renowned Ortiz seafood company is today operated by the family's fifth generation of food artisans. The Ortia family upholds the traditional methods upon which the company was founded: local fishermen use pole lines to catch one-by-one the prized Bonito del Norte (Atlantic white tuna) and careful collection of shellfish. Ortiz seafood is known as "Delicacies of the Cantabrian Sea" and is procured around the globe by the most discriminating chefs, patrons and specialty food shops. Net Weight: 4.06 oz, 10-14 mussels per tin.
Regular Price $6.99 Each. This Month $5.99 Each.

Ortiz Bonito del Norte Tuna Loin Fillet
Bonito del Norte is considered by Spaniards and foodies alike to be the finest of tunas. Coleman Andrew, the Editor-in Chief of Saveur Magazine writes that Bonito tuna is "one of the great gastronomic pleasures of every day life." The delicate flavor and distinct texture of Bonito tuna is preserved by the ecological and dolphin-safe line-catching method, as it avoids the stress damage caused by harvesting by net. This is the authentic White Tuna, Bonita Del Norte, from the dense tuna banks in the waters off of the coast of the Basque Country.

Bonita Del Norte fishing takes place in the Cantabrian Sea during the summer months when, coming from the Azores Sea, the fish appear annually in the waters of the Bay of Biscay, where they tend to be located on the warm side of the thermal waters, feeding on horse-mackerel and mackerel eggs. solid cuts of white tuna loin packed in olive oil. Imported from Spain. Ortiz cooks and pack the tuna in olive oil to preserve the tuna's highly prized flavor.

Enjoy this delicious tuna in salads, sandwiches, or as a stuffing for piquillo peppers. Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna!
4 oz. Tin Regular Price $6.99 Each. This Month $4.99 Each.

Ortiz Anchovies (Anchoas) in Olive Oil
The anchovy is a small, bony, schooling fish that lives in the warm waters of the South Atlantic. Imported from Spain, these hand-filleted flat anchovies are perfect for antipasto and salads. Not overly salted like some others we have experienced, Ortiz brand anchovies have a superbly balanced flavor and a subdued aroma. A classic tapas that can be enjoyed anytime you need a little kick to your party buffet. A fabulous Basque dish that can be use on pizzas, antipasti, or pasta sauces and is ideal for caesar salad dressings. Flat fillets that are easy to serve and look great on any dish you create.
Regular Price $16.99/3.3oz. This Month $13.99.

Matiz Gallego Sardines
These sardines from Matiz Gallego are harvested off the coast of Galicia. In the northwest of Spain, Galicia is known for its extraordinary seafood. These sardines are tender and delicate, a true treat! Traditional methods are used that respect the biological cycles of the species, as well as avoiding harm to other sea creatures. Lights are used to attract schools of sardines to the surface, where small nets await to bring them aboard the fishing vessel.

Matiz sardines are hand-packed with the highest quality ingredients. Their attention to detail produces a moist, tender and exceptionally flavorful fish. Serve these sardines in their own oil with a touch of lime. No added colors or preservatives. Refrigerate upon opening.

  • 4.25 ounce
  • Hand packed
  • 100% natural

Regular Price $3.99 Each. This Month $2.99 Each.

Matiz Gallego Octopus in Olive Oil
Our Matiz Gallego octopus is harvested with nets off the coast of Galicia, known for its exceptional seafood. Artisan fishing methods, old master cannery know-how and the highest quality ingredients are used to produce octopus that is moist, tender, and uncommonly flavorful.

Serving Suggestions: Our Matiz Pulpo can be eaten fresh out of the can, or lightly fried in hot Rey de la Vera Spanish pimenton, olive oil, and salt, with a touch of lemon to finish.

  • No added colors or preservatives. Refrigerate upon opening.
  • 4.25 OZ tin
  • Hand packed
  • 100% natural

Regular Price $8.99 Each. This Month $6.99 Each.

Matiz Gallego Berberechos (Cockels in brine)
Berberechos, or cockles, are a local delicacy in the region of Galicia - served up with a touch of lemon and parsley, they make the perfect appetizer. They are packed in brine and have a mild refreshing flavor.

No added colors or preservatives. Refrigerate upon opening.

  • 4 OZ tin
  • Hand packed
  • 100% natural

Regular Price $8.99 Each. This Month $6.99 Each.

Palacios
Palacios chorizos are craft-made using traditional recipes and fresh pork meat. Palacios chorizos are cured with paprika, salt and garlic, with no nitrates added to the recipe. Enjoy chorizo the way it should be! Whether mild or spicy, the chorizos can be eaten as starters or cooked with rice, potatoes, eggs, etc. Chorizo is a true Spanish treasure that begs to be explored.


Palacios Spicy Chorizo
This Palacios hot chorizo is seasoned with picante smoked paprika from the La Vera valley in Western Spain. It is made from a generations-old recipe by a family owned company in La Rioja. It is not flaming hot in the sense of Mexican cuisine, but rather, spicy. These delicious pork sausages are seasoned with hot smoked Spanish paprika -- pimentón picante. It is a piquant blend of the distinctive smoked paprika which makes Spanish chorizo truly unique -- unlike sausages from any other country. These chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. About 1 inch thick in diameter.
Regular Price $9.99 Each. This Month $7.99 Each.

Palacios Mild Chorizo
This mild chorizo is made from a generations-old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with sweet smoked paprika -- pimentón de la Vera dulce. It is all natural with no artificial preservatives. Palacios was the first authentic Spanish chorizo available in the United States, and has been featured in the New York Times as well as Wine Spectator magazine.
Regular Price $9.99 Each. This Month $7.99 Each.

Quince Paste (Membrillo)
Quince paste is called Crema de Membrillo in Spanish. The word membrillo derives from the Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. This relative of the apple and pear is found all over the Mediterranean resembling a large, yellow, lumpy pear. Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit.

Spanish quince paste is most often eaten with traditional Spanish cheeses, such as Manchego, Cabrales and aged Mahon. This paste is similar to a thick jam, slightly sweet with the inherent tartness of the quince coming through. Quince Paste truly shines. Brighten up any cheese plate today or use instead of jam on bread or in turnovers or other pastries. This is delectable accompaniment.
Regular Price $13.99/Lb. This Month $10.99/Lb.

Mitica Fig & Almond Cake ( Pan de Higo Almendrado)
Artisan Fig Cake - this product is all natural, containing no preservatives or artificial ingredients, and using only the highest quality ingredients. Toasted Marcona almonds hand-pressed between layers of whole fresh figs. Handmade in Valencia, Spain, of Pajarero figs, Marcona almonds, and nuthin' else; your friends who can't have gluten will thank you for this wheat-free cake. Add it to your cheese plate for a wonderful delight. Cube it, slice it thinly, put it in salads, or nosh on it for a snack.
Regular Price $11.99 Each. This Month $9.99 Each.

Mitica Migos Pajarero Figs
The Pajarero is grown in Spain, who has been cultivating figs since they were introduced during the Arabic invasion. An integral part of Spanish cuisine, the Pajarero fig is smaller and sweeter than its cousin from Turkey. Its thin, delicate skin allows the flavor of the fig to shine through. At the end of August, the Pajarero starts to fall from the tree, signaling they are ripe and ready to go through the drying process. Small families cultivate the figs and collect them once they have all fallen. After going through the drying process, the figs are ready for you! These dried figs are the perfect snack or addition to a cheese plate.
Regular Price $6.99/5.2oz. This Month $5.99.


Mitica Migos Chocohigos - Pajarero Figs covered in Dark Chocolate
We put our fig brothers together with the Caro brothers to create this new addiction: hand-dipped dark chocolate Pajarero figs. Plump and juicy Spanish figs are enrobed with rich, dark, earthy chocolate.
Regular Price $9.99/4.94oz. This Month $7.99.  

Thank you,

Perry Soulos