On November 1 SDS Wine Boutique in Industrial Park Costa Del Este Panama City, received the importation of what is possibly the most important collection of cheeses that can be found today in the Republic of Panama. Cheeses made from milk from cows, sheep or goat, blue, fresh, tender, creamy, semi or cured and the main origins of the world: France, Spain, Italy, Switzerland.
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In the three days following the SDS Wine Boutique team have worked flat out to optimize the conditions for preservation of fresh and creamy cheeses that require more care, so we have divided it into smaller pieces to allow the widest possible circulation among our customers and we vacuum packaging to retard the maximum useful life or the period of consumption in the perfect conditions to enable screening organoleptic qualities of each cheese.
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The collection of cheeses includes the big names that evoke unique taste sensations, we have three kinds of cheese Brie controlled appellations of origin Brie of Nangis, Brie of Meaux, creamy and delicious fellow Camembert cheese from Normandy and the Saint-André from the same region, considered a author´s cheese. In this flavored cheese of great complexity, with high marks in the memories of the barn, add the Langres AOC and among the most amazing profile and only for very used to smell of great strength and deep flavors, the Epoisses the bourgogne.
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Northern France also present two versions of hard cheese Mimolette, a cured 6 months and 12 months outstanding. Other hard cheeses of France of great importance are the Comté, in this case, we have three versions of maturation to reach exceptional old extra cheese Marcel Petite Le Fort (pictured above) which is one of the most complex in the world. The French team also offers other big names such as cheese with fruity notes Sant Nectaire, Reblochon Préféré de nos Montagnes for which we do not want to give up to enjoy the creamy texture of a cheese but they consider excessive fatty flavor and aroma of Camembert the Alpine Abondance or the seductive Morbier of Montboissier.
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Among the fresh cheeses, always as particular in their complex flavors and attractive aromas, especially when it appears the goat milk highlights the Crottin de Chavignol, the Banon covered with chestnut leaves (top) or a cheese exalted in peppers, Pavé Sauvage or semi cured Chabichou de Poitou, a monument to taste. Among the fresh subtle and delicate highlights the Pavé d'Affinois, a little treat to start a cheese tasting at home.
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From Alpine France twinned with some cheeses from Switzerland, we develop authentic fondue or raclette cheese melted by hot cheeses like Appenzeller, French Emmental. Swiss Gruyère cannot forget the incredibly aromatic and Tête de Moine, head monk, one of the cheeses of the world famous Abbey.
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We cannot forget another of the temples of taste that offers us the world of cheese, blue cheeses, we have three of the most important in world, waiting to come the most prominent representatives of Spain (Cabrales) and England (Blue Stilton), while we can satisfy the palate with an authentic Roquefort that leaves the mouth numb with happiness, the most delicate Bleu d'Auvergne (top) for those who wish to enjoy a blue cheese without much power, something like we obtain with Italian Gorgonzola dolce, but also dedicated to his brother in prominent places powerful, spicy Gorgonzola.
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We could not forget Italy in this journey through the world of cheeses, Gorgonzola addition, we offer versions that allow artisans to rediscover the universal fame of legendary names like real buffalo mozzarella, and aged hard cheeses as well as the Parmigiano Reggiano or his humble brother, the Grana Padano. But he also devotes space to other cheeses of great fame in the country of the Apennines with its famous Tuscan Pecorino, Fontina Valle d'Aosta and Taleggio (pictured above) designed to conquer and surprise the trained palates.
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From Spain, the trip also covers the entire geography, starting with the tender Galician nipple up to more complex cheeses as cured Idiazábal from the Basque Country, Garrotxa from Catalonia and two versions of the famous cheese of Mahon D.O. from Menorca in the Balearics, enphasizing the 12 months reserve. With the same exceptionality we present two versions of the most popular Spanish cheeses, Manchego cheese, but in this case, handmade by Artequeso, we have the semi-hard cheese and extra old cure that causes delusions.
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In the same region, we have other very original Manchego infusions in red wine, red paprika and rosemary for those who like flavored cheeses in this trend stands out the most Murcia al Vino D.O.P. is the cheese washed in red wine Jumilla. At the opposite end of the concept, appears the Extremadura cakes giving a great example of these vegetable rennet cheese Torta de la Serena. A cheese ever seen in Panama and is the most complex of all in Spain, those who cannot leave without trying at least once in life.
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We invite you to enjoy this great experience around the cheese and the wine pairings, we have prepared the link for each type of cheese with wines from our catalog for the experience will be unique. The continuance of this temple of cheese, in the end depend on the passion out of you all.
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SDS Wine Boutique - Parque Industrial Costa del Este - Panama city - telf. 2090772
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