El Diablo - Spanish Ewe's Cheese with Mojo Picón
El Diablo is a ewe's milk cheese from the Vega Mancha farm in Spain, made with mojo picón, a spicy red pepper sauce also known as "red mojo" or "mojo bravo". In the Canary Islands it's traditionally served with sautéed potatoes or grilled corn. Here it brings a gentle, smoky heat to a rich sheep's cheese.
Tasting notes
Rich and nutty ewe's milk with a warm, peppery kick from the mojo.
Cheese facts
- Milk: Ewe's milk, pasteurised
- Origin: Spain
- Style: Semi-hard, flavoured
- Sizes: 150g, 250g or 500g, cut to order
How to enjoy it
Great on a Spanish-style board with chorizo, olives and a cold beer or a glass of Rioja.
For an after-dinner cheeseboard, allow around 100–150g of cheese per person in total, divided between your chosen cheeses. For cheese as the main event, allow around 200–250g per person.
Choose three to five cheeses for a mix of textures, milk types and flavours.
We cut your cheese to order and send it by tracked courier, packed with ice blocks.
Deliveries go out Wednesday to Friday, and you choose your delivery date at checkout. £5.95 delivery, or free on orders over £99. You can add a free gift message at checkout too.
Need a specific cheese or a particular day? Call the shop on 01565 751697 or email vincent@cheeseyard.com and we'll help.
