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Cabra Romero

Cabra Romero

I featured this cheese at my Spanish cheese and wine seminar at the Food & Wine magazine Classic at Aspen this year, and it continues to blow me away. It’s a beautiful goat cheese from Murcia that’s slathered with a thick layer of rosemary (hence “romero”). The flavor of the rosemary comes through but isn’t overpowering, while the cheese itself would be just as good naked. The semi-firm cheese has a slight tang typical of goat’s milk cheeses, tastes ever-so-slightly earthy, and has a compellingly long finish. It’s a true winner. You can buy it online at a few stores, including the Cheese Store of Beverly Hills and Murray’s Cheese in New York.