Cabra al Romero

This is a creamy, semi-soft goats milk cheese from Spain.  Pressed with rosemary and aged a total of 30 days, this is a beautiful addition to any cheese board.  I eat it (like so many cheeses) drizzled with honey, but it's great on it's own, and better followed up with a fruity red wine.

Zamorano

Very similar to Manchego, this Spanish sheep's milk cheese has a nutty, savory flavor that pairs great with a nice cured meat and a smooth Malbec. 

After a stressful day at work: priceless.