Spanish Cheese Sampler + Jamón Ibérico (Free)

• 8 oz Manchego (3-month cured): Spain’s most iconic cheese, with a firm texture and a nutty, buttery flavor that complements any spread.
• 8 oz Idiazabal: A smoky, sheep’s milk cheese from the Basque region with a rich, full-bodied profile.
• 8 oz Mahon: A cow’s milk cheese from the island of Menorca with a bright rind and sharp, tangy notes.
• 8 oz Goat Cheese: Smooth, creamy, and slightly tart — balances out stronger cheeses with its delicate flavor.
• 2.5 oz Jamón Ibérico de Bellota: with your assortment! Acorn-fed, hand-sliced, and vacuum-sealed the same day of shipping for unbeatable freshness.
• Ships cold-packed with insulation and ice packs — refrigerate upon arrival.

Storing & Serving

The cheeses go straight into the refrigerator on arrival — the vegetable drawer is ideal. Take them out 30 to 45 minutes before serving so the paste softens and the flavor opens up. Wrap in wax paper or parchment, never plastic wrap.

The jamón is dry-cured and shelf stable — it is safe to eat on arrival even if the cold pack has melted. Let it rest 15 minutes at room temperature before serving.

Build the board from mildest to strongest: goat cheese, then Mahón, then Manchego, then Idiazabal — with the jamón alongside.

Full cheese guide: How to Store and Serve Spanish Cheese
Full jamón guide: How to Store and Serve Sliced Jamón Ibérico