Precut Wedges & Trays
In addition to our selection of full wheels, Ponce de León also offers precut wedges and sliced trays of our Spanish favorites. These smaller format selections are perfect for single serve events and entertaining.
6 month Manchego Wedge
Manchego is Spain's most famous exported cheese. Made in central Spain with the milk of Manchega sheep, each wheel has a basket-weave imprint from the tradition of ageing in woven baskets. This 6-month version strikes a nice balance between the milky young version and the firmer and sharper older version. This one is firm but sliceable, with notes of olive oil, lanolin, and butterscotch. It's beautifully balanced and so versatile.
8 month Manchego Wedge
Manchego cheese is an immensely popular Spanish cheese produced in the La Mancha region of Spain, home of Don Quixote. This Manchego is made with pasteurized sheep's milk and aged for 8 months. At this age, Manchego is firm and slightly chewy. Its flavors are more pronounced than younger versions, but still an approachable and relatively mild cheese. This version is unctuous with flavors of olive oil and salty nuts.
Truffle Cordero Wedge
Truffle Cordero is a semi-hard sheep's milk cheese from Spain, similar to Manchego with truffles. The paste of this cheese has an ivory color with piercing veins of black summer truffles. This cheese is aged for a minimum of 120 days, not very old, because the aging of the cheese should not overpower the flavor of the truffles; it's a delicate balance. Great in recipes, but also a wonderful addition to a Spanish tapas board, a cheese or charcuterie board.
Vino Cabra Wedge
Vino Cabra is a semi-soft goats milk cheese from Spain that is infused and soaked in red wine. The pale paste is filled with purple veining resulting in a dramatic presentation for your next cheese board. Since the red wine is infused, the flavor profile is significantly stronger than other cheeses like it on the market. A true contender on a cheese board and if you like goat cheese, certainly one you need to try.
Chili Chego Wedge
Chili Chego is a firm mixed milk cheese from Spain that is pierced with red chili, and infused throughout. This method ensures that every bite has a spicy kick. Made with a mix of 3 different milks; cow, sheep, and goat milk, Chili Chego has a firm/semi-hard paste and striking red veining color as well as a bright rind. The cheese and chili combo is perfect for Spanish or Latin American recipes, Southwestern dishes, or a fun twist on mac and cheese, grilled cheese, or anything that needs some zest.
Spanish Sliced Cheese Plate
Ponce de León Spanish Sliced Cheese Plate is pre-portioned and ready to serve. This tray includes three of our favorite Spanish cheeses:
Queso Iberico - a deliciously creamy sheep, goat, and cow’s milk cheese
Queso de Cabra - a sweet and mild goat’s milk cheese
Queso Manchego - the Spanish classic sheep’s milk cheese
Sliced Manchego
Ponce de León Sliced Manchego Tray is our signature 3 month Young Manchego that is sliced into perfect portions. No preparation needed. Simply remove the film and arrange the cheese alongside one of our delicious fruit pastes on your next cheese or charcuterie board.
Mahon
A wonderful semi-hard cheese, shaped like a pillow, coming from the Island of Menorca in Spain. This version is young, aged for about 3 months, with a smooth and supple texture and a buttery and salty flavor and a sweet and fruit aroma. Spaniards call this a table cheese, which means that you can eat it with almost anything; it's that versatile. Thinly sliced on a cheese plate or with a drizzle of olive oil for a snack. Mahon is especially good with fruits and nuts. Try it in salad or melted over grilled vegetables. Like so many other table cheeses, Mahon does wonders over pasta and rice.
Idiazabal
If you like Manchego, Idiazabal is your next must-try. One bite will transport you to the rustic countryside of Basque country, dotted with shepherds and their sheep. This cheese is lightly smoked, originally not by design. In days gone by, Basque shepherds would make and age wheels of cheese in their shepherd's huts. Fires inside for cooking and warming created smoky rooms, which would flavor the wheels, stored in the rafters.