You may have wondered what differences you can find between a cheese made with goat's milk or sheep's milk. That's a good question. What we can guarantee is that both are delicious and highly recommended, and we would eat both every day! In our case, we are comparing cured cheeses, so the difference will be seen more in taste than in appearance. Very similar to being cured for several months.

• The milk of the animal from which they come: As its own name indicates, they are produced thanks to that of two different animals, the goat and the sheep.
• Taste: Although both are strong and intense, the sheep's is somewhat oilier, while the goat's is more acidic. Which you can check by trying them at the same time.
• Nutritional value: Goat cheese is high in protein and low in potassium, while sheep cheese is also a good source of protein, in addition to calcium.

However, you also have to think about which one you like the most. For that there is nothing better than trying them all and enjoying them on a good wooden tile, with a wine and always in good company... and live!!

• Grandfather Cheese, Vázquez Cheese
• Old Cheese, Vázquez Cheese
• Manchego Cheese Selection 1605, 7 months
• Manchego Cheese Selection 1605, Añejo

Grandfather Cheese, Vázquez Cheese

Although it seems obvious, it is the tradition made cheese. This is the most classic cheese of Los Vázquez Cheeses (Seville) made with the recipes of the founder, Ángel Vázquez. More than 60 years ago. What we could call a traditional goat cheese, with all its characteristics. Made with 100% native raw goat's milk and matured carefully and with great care for 7-8 months. It has an intense flavor and its own personality. Its bark is edible. We would pair it with a young red or young whites as well. And accompanied with some Paul & Pippa crackers, or a variety of nuts (they can be walnuts, hazelnuts, almonds).

On the other hand, it can also be paired with extra virgin olive oil, honeys o jams.

Old Cheese, Vázquez Cheese

Clearly yesteryear cheese from Quesos Vázquez, will leave you speechless. A cheese made with 100% raw goat milk, and matured in extra virgin olive oil. A luxury. Pampered for 14 months of maturation, submerged in EVOO. This gives it an intense and pleasant flavor that will make you enjoy it from start to finish. In this case, its bark is also edible. We would pair it with a Jerez or amontillado wine and a variety of nuts (they can be walnuts, hazelnuts, almonds...). The result is perfect for an after-dinner, lunch or dinner. On the other hand, it can also be paired with extra virgin olive oils. honeys o jams.

Manchego Cheese Selection 1605, 7 months

This Manchego cheese It is obtained after a minimum of 7 months of curing, it develops its power and forcefulness, balanced with its harmony on the palate. Made in an artisanal way and exclusively with raw milk from purebred sheep from La Mancha, raised under exquisite conditions of hygiene, well-being and nutrition, it offers a tasting full of nuances that invites you to enjoy it. It is a Manchego cheese, powerful and at the same time harmonious. A pleasant greasy sensation (of olive oil) and a slightly floury granularity can be distinguished. Intense flavor, smooth at first, but highly persistent on the palate. Pure Spanish delicatessen. We would pair it with young crianza red wines, and on the other hand, it can be paired with extra virgin olive oils, honeys o jams.

Manchego Cheese Selection 1605, Añejo

This Manchego cheese Artesano is made with sheep's milk, leaving it to mature for at least 10 months. With the essential characteristics of an excellent manchego. This cheese offers a tasting full of nuances. Made in an artisanal way and exclusively with raw milk from purebred sheep from La Mancha, raised under exquisite conditions of hygiene, well-being and nutrition, it offers a tasting full of nuances that invites you to enjoy it. It is a high expression Manchego cheese, whose main characteristics are its breadth of aromas and flavors, together with its unmistakable texture. It maintains a pleasant buttery sensation and a floury granularity. With a very intense flavor, soft at first, but with a high persistence on the palate. It is a cheese. We find one of the best cheeses in Spain. We would pair it with young crianza red wines, and on the other hand, it can be paired with extra virgin olive oils, honeys o jams.